Potato-Free Potato Salad

Ingredients:

• 1 medium-sized sweet potato

• 1-2 radishes, finely chopped

• 1 Tbsp finely chopped fresh dill (or use 1 tsp dried dill)

• 2 generous Tbsp mayonnaise

• 1 tsp prepared horseradish sauce (If you have to be dairy-free, be careful to use a kind that does not contain milk ingredients. Many of them do, so read the label to make sure.)

• Salt & pepper to taste.

• Optional extras: chopped hard-boiled egg and celery.

 

Peel and wash the sweet potato. Cut into pieces. Place the pieces into a large, wide-bottomed saucepan. Cover with cool water and add some salt.
 

Boil the sweet potato pieces for 3-5 minutes, just until the pieces are fork-tender, but not so soft that they fall apart.
 

Drain and rinse under cold water. Lay sweet potato pieces out on a clean dish towel or paper towels to cool. The towel will absorb any water clinging to the pieces of sweet potato. Let them rest until they are cool to the touch.
 

At this point, if the sweet potato pieces seem a little big, cut them in half.
 

Place the sweet potato pieces in a covered container. Put them in the fridge until they are completely cold.
 

Mix together mayonnaise and prepared horseradish sauce. Add this to the cooled sweet potato pieces, along with the chopped radish and dill. If you like, add chopped hard-boiled egg and/or celery.
 

Mix everything together until well-combined. Add salt and pepper to taste.
 

This recipe is easily doubled, tripled, or even quadrupled.