Special Sweet Potato Salad

By: Elna Botes van Schalkwyk


•3 medium sized sweet potatoes, cubed;
•2 hard-boiled eggs, chopped (For the Paleo- and Klinghardt people - otherwise, just leave the eggs);
•1 green apple, chopped with skin still on;

Ingredients for the dressing:
•4 tbsp olive oil;
•1 tbsp chives, chopped;
•4 tbsp mayonnaise (found on Esther's site);
•2 tbsp fresh lemon juice;
•1 tbsp Dijon or homemade mustard;
•Himalayan salt and Cayenne pepper to taste;

In a large saucepan over a medium heat, add the sweet potatoes cubes, fill with water and bring to a boil. Cook until tender (I prefer the steaming method).

To hard-boil the eggs, place them in a sauce pan covered with cold water. Bring to a boil over a high heat and then reduce the heat and let simmer for 10 minutes. After the 10 minutes, drain the hot water and run some cold water over the eggs to rapidly stop them from cooking. After the eggs are cold enough to handle, you can peel them and chop them.
In a small bowl, combine all the dressing ingredients. Mix thoroughly.
In a large bowl, combine the cooked potatoes, eggs and apple. Top with the dressing.

Serves: 4 - 6

Enjoy! ♥