Sweet Potato Salad
WHAT YOU WILL NEED:
5 pounds medium-size sweet potatoes, scrubbed, peeled and cut into bite-sized cubes
¾ cup mayonnaise
1 to 2 tablespoons brown mustard
1 to 2 tablespoon brown sugar, more for sweeter potato salad
Pinch ground nutmeg
Pinch cayenne pepper
2 stalks of celery, diced
1 large green bell pepper, diced
1 small red onion, diced
½ cup chopped green onion tops
Salt and pepper, to taste
HOW TO PREP:
Fill a 3-quart saucepan ⅔ full of lightly salted cold water and bring to a boil. Add potatoes. Bring to a boil over medium heat, then reduce to a simmer. Let cook until potatoes are al dente, about 15 minutes; drain and cool.
In a large bowl, combine mayonnaise, mustard, brown sugar, nutmeg and cayenne pepper. Mix in the celery, bell pepper, red onion and green onions. When potatoes are cooled, fold into mixture. Season with salt and pepper and serve with gumbo.