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Rosemary Roasted Sweet Potato Salad

Ingredients

  • 3 sweet potatoes
  • 1 lb white potato total about 2.5-3potatoes
  • 2 Tbsp chopped fresh rosemary
  • 2 Tbsp extra virgin olive oil
  • 4 large hard boiled eggs peeled and chopped
  • 1/2 cup mayo I use olive oil mayo
  • 1/2 cup sour cream
  • 2 tsp dijon mustard
  • 1/4 tsp paprika
  • 1/3 cup chopped scallions
  • salt and pepper to taste

Instructions

  1. Preheat oven to 375F
  2. Peel and cube potatoes, toss with olive oil and mayo and spread onto cookie sheet lined with aluminum foil
  3. Bake 35-40 minutes, until potatoes are tender
  4. Allow potatoes to cool completely.
  5. In separate bowl, combine mayo, sour cream, mustard, and paprika
  6. Add potatoes, chopped hard boiled eggs, scallions and salt and pepper. Stir until combined.
  7. Refrigerate at least 2 hours before serving.