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Rosemary Roasted Sweet Potato Salad
Author
Sam Merritt
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
½
cup
mayo
I use olive oil mayo
½
cup
sour cream
2
tsp
dijon mustard
¼
tsp
paprika
⅓
cup
chopped scallions
salt and pepper to taste
Instructions
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.