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