ragin' cajun - sweet potato-potato salad

 sweet potato-potato salad

This is an adaption of grandma's famous potato salad.  Sorry grandma, just a few changes!  We decided to clean up the recipe by adding sweet potatoes and leaving the skins on.  The key to this recipe is to use freshly boiled eggs, still hot to the touch while whipping in the mayo and relish, creating a creamy dressing more remenisint of salad dressing then egg salad, which you'll then add to the boiled potatoes.  

yield: 6- 1 cup servings
ingredients: 

6  red potatoes cubed, cooked with the skins on
2  sweet potatoes cubed, cooked with the skins on
6  eggs, hard boiled and peeled
1/2  cup of mayonnaise or Follow Your Heart vegenaise (my favorite)
1 heaping tablespoon of Mt. Olive reduced sodium, sweet pickle relish
"How You Call It" cajun seasoning, to taste - any low sodium, cajun seasoning will do
 salt and pepper to taste

preperation:

Boil the potatoes until soft, about 20 minutes.  In the meantime make your dressing by mashing the hot, boiled eggs until creamy using a potato masher or a fork.  Add the relish, mayo and the cajun seasoning until well blended.  Set aside. When the potatoes are tender, drain and transfer to a large bowl. Let the potatoes cool for about 15 minutes. Once the potatoes have cooled slightly, slice, dice, and powder the potatoes using your hands.  Next, add the dressing, insuring not to leave a drop behind, stir until creamy, leaving a few chunks of potato for texture.  The consistency should be similar to a 'smashed' potato.

Shannon