Sweet Potato Potato Salad

Recipe View 30 mins In a large pot, bring salted water to a rolling boil. Add the peeled white potatoes and sweet potato. Cook until tender, about 25-30 minutes, or until a knife easily pierces through the center.

Recipe View 5 mins Drain the potatoes and let them cool slightly. Once cool enough to handle, chop them into bite-sized pieces. (5 minutes)

Recipe View 12 mins While the potatoes are cooking, place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes. (12 minutes)

Recipe View 5 mins Immediately transfer the eggs to an ice bath to cool completely. Peel and chop into bite-sized pieces. (5 minutes)

Recipe View 0 mins In a large serving bowl, gently combine the chopped potatoes, sweet potato, eggs, celery, and onion.

Recipe View 0 mins In a separate small bowl, whisk together the mayonnaise, mustard, black pepper, and salt until smooth and well combined.

Recipe View 0 mins Pour the dressing over the potato mixture and gently stir to coat evenly. Be careful not to overmix.

Recipe View 2 hrs Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld. Serve chilled.