Japanese Sweet Potato Salad

Source: www.threedietsonedinner.com
Course: Sides
Preperation time: 5min
Cooking Time: 15min
Serves: 5

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Ingredients

	Protein (g)	Carbs (g)	Fat (g)	Energy (KCal)
1/4 Teaspoon Black Pepper	0 0	0 0	0 0	0 0
1/2 Teaspoon Sea Salt	0 0	0 0	0 0	0 0
1/3 cup Homemade Paleo Mayo	1 1	1 1	9 9	75 75
1 Teaspoon Dijon Mustard(s)	0 0	0 0	0 0	1 1
1/2 Fresh Juice of a lemon	0 0	0 0	0 0	1 1
1/4 Teaspoon Onion Powder	0 0	0 0	0 0	0 0
1/2 Teaspoon Dried Dill Weed	0 0	0 0	0 0	0 0
2 Tablespoon(s) Chive(s), Minced	0 0	0 0	0 0	0 0
4 Large(s) Egg(s), Hard Boiled	5 5	0 0	4 4	62 62
1 Large Japanese White Flesh Sweet Potato, Cubed	1 1	7 7	0 0	31 31
1/4 Teaspoon Garlic Powder	0 0	0 0	0 0	1 1
3 Medium(s) Celery Stalks, Minced	0 0	1 1	0 0	4 4
Total: Approximate Nutrition Info, Per Serving:	7	10	13	175

Boil sweet potatoes in a pot of simmering water until fork-tender, about 15 minutes. Drain and set aside to cool.
In a medium bowl, whisk together the mayonnaise, lemon juice, dijon mustard, salt, dill, garlic powder, onion powder and black pepper.
Add the cooled potatoes to the bowl and mix well. Gently stir in the hardboiled eggs, celery and chives.
Chill in the refrigerator until ready to serve. Keeps for up to 5 days.

Visit www.threedietsonedinner.com for the full instructions.

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