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Chipotle Sweet Potato Salad

I wouldn't generally think of using sweet potatoes in a potato salad, but this is a delicious salad!
Course: Salad, Side Dish
Cuisine: American
Author: Taste of Home
Servings: 9
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time: 2 hours
Total Time 2 hours 45 minutes
Print Recipe

Ingredients  

  • 3 lb sweet potatoes (about 7 cups)
  • ¼ cup white onion (finely diced)
  • ¼ cup celery (finely diced)
  • ¼ cup green bell pepper (finely diced)
  • 1 small jalapeno pepper (seeded & finely diced)
  • 1 cup mayonnaise
  • 2 Tbsp lime juice
  • 1/2-1 tsp ground chipotle pepper
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 bunch fresh cilantro

Instructions: 

  • Peel and cut the sweet potatoes into bite-sized chunks. (They're actually better in small chunks, then each bite has more sauce.)
  • Fill a large pan with water and boil the diced sweet potatoes until they are tender. (20-30 minutes)
  • While the potatoes are cooking, dice the onion, celery, and bell and jalapeno peppers.
  • In a bowl, combine the mayonnaise, lime juice, and spices. Set aside.
  • When the potatoes are done, drain the water and allow to cool somewhat.
  • When the potatoes are cooled, add the rest of the ingredients and stir until coated. Garnish with cilantro.
  • Cover and refrigerate for a few hours to allow the flavors to mix.

Notes:

Make Ahead: The recipe is best if it can rest for a while before serving.
Diet: Gluten Free, Dairy Free