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Sweet Potato Salad
Sweet Potato Salad
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2 lbs Jersey Fresh sweet potatoes, cooked, peeled and diced
1½ cups mayonnaise
2 tsp Dijon mustard
¼ tsp salt
4 Jersey Fresh eggs, hard cooked and chopped
1½ cups Jersey Fresh celery, finely chopped
8 Jersey Fresh scallions, sliced



Place sweet potatoes in large sauce pan, cover with water and boil until potatoes can easily be pierced with tip of sharp knife (30-45 minutes). Do not overcook. Drain, cool, peel, and dice. In a large bowl combine mayonnaise, mustard, and salt. Stir in eggs, celery, and scallions. Add potatoes and stir gently to mix. Cover and refrigerate 2 to 4 hours. Serves 8 to 10. Contributed by: Nell McCreery, Flemington, NJ

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Sweet Potato Salad
This is a QR Code
Scan here to get
this recipe on
your phone
2 lbs Jersey Fresh sweet potatoes, cooked, peeled and diced
1½ cups mayonnaise
2 tsp Dijon mustard
¼ tsp salt
4 Jersey Fresh eggs, hard cooked and chopped
1½ cups Jersey Fresh celery, finely chopped
8 Jersey Fresh scallions, sliced



Place sweet potatoes in large sauce pan, cover with water and boil until potatoes can easily be pierced with tip of sharp knife (30-45 minutes). Do not overcook. Drain, cool, peel, and dice. In a large bowl combine mayonnaise, mustard, and salt. Stir in eggs, celery, and scallions. Add potatoes and stir gently to mix. Cover and refrigerate 2 to 4 hours. Serves 8 to 10. Contributed by: Nell McCreery, Flemington, NJ

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