The white flesh of the Japanese sweet potato resembles the original, but you are getting way more bang for your buck on the micronutrient ratio. The bonus factor is the natural sweetness of the Japanese sweet potato replaces any added sugar the traditional potato salad might need.
I gotta hand it to myself on this one. The flavor is perfectly balanced and I can guarantee that if you bring this to your next barbeque, you'll fool anyone.
The Perfect Paleo Potato Salad
1 large (1 pound) white-flesh Japanese sweet potato, cubed
1/3 cup paleo mayonnaise
Juice of 1/2 lemon
1 teaspoon dijon mustard
1/2 teaspoon salt (or more to taste)
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
4 hardboiled eggs, peeled and chopped
3 stalks celery, minced
2 Tablespoons chives, minced
1. Boil sweet potatoes in a pot of simmering water until fork-tender, about 15 minutes. Drain and set aside to cool.
2. In a medium bowl, whisk together the mayonnaise, lemon juice, dijon mustard, salt, dill, garlic powder, onion powder and black pepper.
3. Add the cooled potatoes to the bowl and mix well. Gently stir in the hardboiled eggs, celery and chives.
4. Chill in the refrigerator until ready to serve. Keeps for up to 5 days.
I brought this to last night's community pot luck at Johnson's Backyard Garden. If you live in the Austin area and missed it, I'll meet you there next year. There was live music, kids playing, picnic blankets and perfect weather. They roasted a whole juicy hog and everyone picked it clean. I was proud to bring my little paleo potato salad to share with everyone!
By the way, I would LOVE your feedback on this recipe. This is literally the best potato salad I have ever had, much less ever made. If you love it as much as I do, let me know!