Sweet Potato & Egg Salad

It feels like it’s been a long time since I’ve posted a new recipe.  Spring and summer arrived and I have two young men working with me on our acre so I’ve been been trying to work alongside them when they’re here.

After dinner, exhaustion sets in.  I’m not a spring chicken anymore and this yard work takes a toll on this body.  Bleh.

Come early July most of the yard work will be completed so I’ll have more time to focus on less physically strenuous things.

However, here’s a new recipe for you.  (clap, clap, clap)

I wanted to call this paleo recipe Sweet Potato Salad.  Then I thought, no, let’s call it Egg Salad.

Considering all my options, I decided to combine the two and let both the potatoes and the eggs get their credit ~ Paleo Sweet Potato & Egg Salad.  Whew!  Such hard decisions we have to make.

Making this was a no-brainer as I needed something to go with my baked chicken wings and potato salads are always good with chicken wings.

I first hard boiled 6 eggs.  Do you have a special set time you use to hard boil  your eggs?  I use 7 minutes exactly.  And that’s from when the water starts to boil.

Next I had to find some white sweet potatoes and I was fortunate that I had two in the cupboard.  They looked a little … well, I wasn’t sure they were alive.  (haha)  They looked sad but they worked.

I peeled these potatoes making sure I cut off any parts that looked “too sad” to use.

Then I cut them into small bite-sized pieces.

Next I boiled them until they were firm but tender.  Hmmm … are you confused about what that means?  I used to be but not anymore.  Really all you’re looking for is boiling them until they are a tad soft (yet cooked).  You don’t want them to fall apart in your recipe.

I used a pot that was a little too big for the amount of potatoes I had so I made sure I didn’t use too much water ~ just enough to cover the potatoes.

Next I decided to use some carrots in my salad ~ just to be different.  I took a half carrot, peeled it, sliced it thinly then cut it into 1 inch or so pieces.

Then you’re basically putting everything together once you have the prep work done.

One last note though ~ I use a homemade mayonnaise recipe (click here) but I substitute olive oil instead of the canola oil.

Ready to see the recipe?

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For additional paleo recipes, click here.