Believe it or not, one does not need mayonnaise to make potato salad. Maybe you already knew this, maybe it’s a little obvious. But I never really considered the idea until making this recipe and now it’s my favorite way to make potato salad.
We developed this recipe for Edible Indy’s latest issue, with picnics and summer adventuring in mind. Although I’ve made a broccoli salad and another sweet potato salad with vegannaise, I’ve always been a little weirded out about the thought of mayo being included in a dish that might sit in the heat. (Actually, I’ve always been weirded out by mayo in general – anyone else with me on this one?) My distaste for the ingredient is what brings us here today, so I’m perfectly fine with it. Because I LOVE mustard.
And mustard loves sweet potatoes. Together, they create a balance of tangy and sweet, bold and subtle, fresh and comforting.
While this recipe is perfect for all kinds of warm weather fun, it’s also a great way to eat sweet potatoes all. year. round. Because that’s what sweet potatoes are for, right?!
- Serves: 8
- Calories: 118
- Fat: 2 g
- Saturated fat: 0 g
- Unsaturated fat: 2 g
- Trans fat: 0 g
- Carbohydrates: 21 g
- Sugar: 9 g
- Sodium: 234 mg
- Fiber: 4 g
- Protein: 3 g
- 1 pound sweet potatoes
- ¼ cup celery, very thinly sliced
- 1 cup canned black beans, drained and rinsed
- 2 tablespoons green onion, chopped finely
- ¼ cup fresh dill
- ¼ cup quality dijon mustard
- 1 tablespoon olive oil
- ¼ teaspoon cayenne
- ⅛ teaspoon white pepper
- ¼ teaspoon sea salt
- Bring 6 cups of water to a boil in a large pot. Add a pinch of salt.
- Peel and chop sweet potatoes into ¾-inch square chunks.
- Once water is boiling, carefully add sweet potatoes. Cooking should take 10-12 minutes.
- In a small bowl, combine mustard, olive oil, cayenne, white pepper, and sea salt. Stir to combine.
- While sweet potatoes are still cooking, prepare celery, black beans, and green onion.
- Boil sweet potatoes until fork tender and strain using a colander. Allow to cool.
- Once cool, empty potatoes into a large bowl, add celery, beans, onion, dill, and mustard combination. Stir to coat. Serve immediately or store in refrigerator.