Rosemary Roasted Sweet Potato Salad
total about 2.5-3potatoes
chopped fresh rosemary
extra virgin olive oil
hard boiled eggs
peeled and chopped
I use olive oil mayo
salt and pepper to taste
Preheat oven to 375F
Peel and cube potatoes, toss with olive oil and mayo and spread onto cookie sheet lined with aluminum foil
Bake 35-40 minutes, until potatoes are tender
Allow potatoes to cool completely.
In separate bowl, combine mayo, sour cream, mustard, and paprika
Add potatoes, chopped hard boiled eggs, scallions and salt and pepper. Stir until combined.
Refrigerate at least 2 hours before serving.
Rosemary Roasted Sweet Potato Salad Find more great recipes at SugarSpunRun.com!