Sweet Potato Salad

• Vegan
• Gluten free

• Produce

  • 1/2 cup Green onion
  • 4 cups Red potato
  • 4 cups Sweet potato

• Condiments

  • 1/2 tsp Hot sauce
  • 2/3 cup Mustard, Stone Ground

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Pecans, toasted

• Drinks

  • 2 tbsp Apple cider

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 4 cups (1-inch) cubed peeled sweet potato
• 4 cups (1-inch) cubed red potato
• 2⁄3 cup stone-ground mustard
• 2 tablespoons apple cider
• 1 tablespoon olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon hot sauce
• 1 cup toasted pecans, chopped
• 1⁄2 cup chopped green onion

Directions

• In a Dutch oven, add potatoes and water to cover by 
2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, 8 to 10 minutes. Drain under cold running water. Let cool completely. In a large bowl, whisk together mustard, apple cider, olive oil, salt, and hot sauce. Add potatoes, pecans, and green onion; stir gently to combine. Cover and refrigerate at least 2 hours or overnight.