I just ate lunch. Sweet potato salad on a bed of baby spinach leaves. Wonderful.
I boiled the diced sweet potatoes in heavily salted and vinegared water. The vinegar helps to keep fully cooked potatoes firm and it worked on sweet potatoes, too. Acid slows the breakdown of pectin. Anyway, I ran some of the cooked potatoes with some of the cooking water in the blender making a thick purée, then stirred in about the same volume of home made mayonnaise. I usually make my own mayo; changing different vinegars and oils really leads to great flavors and nothing compares. I added two perfectly hard boiled eggs, a few of the small inner stalks from a head of celery, and half a bermuda onion- all nicely diced. Really, really simple. But excellent. Wish I’d have picked up a pinot grigio. I’ll have to make this for someone someday.
And speaking of someone, that granddaughter of mine is getting sprung. On her way home as I type. I wonder if she likes sweet potato salad? It’s pink…