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Sweet potato salad

A creamy, vegan sweet potato salad served with celery that makes for a tasty summer side.

Ingredients

  • 1 medium Garnet Yam or orange sweet potato
  • 1 medium Japanese or purple skinned sweet potato (flesh is white)
  • 1 celery stalk
  • 1 green onion
  • salt to taste
  • pepper to taste
  • Aquafaba Mayo

Directions

  1. Scrub potatos clean.
  2. Dice into uniform cubes- I like mine on the smaller side.
  3. Clean, dry and dice your celery.
  4. Clean dry and chop your green onion.
  5. Fill your pot with cold salted water about 3/4 of the way.
  6. Adds your potatoes to the cold water.
  7. Bring to a boil and cook until just fork tender-do not overcook.
  8. Strain and set the potatoes to drain in colander over a bowl in the fridge until cold.
  9. Add potatoes, celery and green onion to a bowl and add desired amount of aquafaba mayo. Stir gently to combine.
  10. Salt and pepper to taste.


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