Sweet Potato Salad

Source: paleoporn.net
Course: Sides
Preperation time: 15min
Cooking Time: 15min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/4 cup Red Onion, Minced, Optional 0 0 3 3 0 0 12 12
1/4 cup Fresh Dill(s), Minced 0 0 0 0 0 0 0 0
3 Rib(s) Celery, Sliced 0 0 1 1 0 0 3 3
4 Large(s) Egg(s), Hard Boiled and Chopped 0 0 0 0 0 0 0 0
2 Medium(s) Sweet Potato, Roasted, Peeled and Cubed 0 0 0 0 0 0 0 0
1/3 cup Homemade Paleo Mayo 2 2 2 2 33 33 285 285
1/2 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1/4 Teaspoon Black Pepper 0 0 1 1 0 0 3 3
2 Fresh Garlic Clove, Minced, Optional 0 0 0 0 0 0 2 2
Total: Approximate Nutrition Info, Per Serving: 3 7 33 305
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Instructions

  1. If you haven’t already done so, bake the sweet potatoes for at least an hour at 350°F and hard boil the eggs.
  2. Once cool, peel and cube the sweet potatoes and add to a large mixing bowl.
  3. Once cool, chop the eggs and add them to the sweet potatoes.
  4. Add the celery, dill, mayo, salt and pepper and mix to combine.
  5. Add chopped red onion if you’re looking for a bit more crunch and a few cloves of minced garlic if you’re looking for a some flare.
  6. Serve warm or cold (depending on if you make the sweet potatoes ahead of time or not) and store in the refrigerator for 3-5 days (but I’d be surprised if it lasts that long).
  7. Enjoy! :)
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Notes


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