Serves: 4




2-3 Medium Sweet Potatoes, peeled and chopped

½ onion diced

¼ cup Stone Ground Mustard

½ cup Mayo

½ - 1 tsp Turmeric (depends on your taste for turmeric)

Salt & Pepper to taste




  1. Boil the sweet potatoes for 10 minutes. They should be soft but firm.

  2. Drain the potatoes; cool for 30 minutes

  3. In a medium bowl, thoroughly mix the cooked potatoes, diced onion, mustard and mayo. Add turmeric, salt & pepper.

  4. Put in the refrigerator for at least 3 hours before serving

Feel free to add your own spin on this recipe. Some additional add-ins: ¾ cup chopped walnuts or ½ cup uncooked red cabbage. Serve on lettuce, spinach leaves or on it’s own.



Sweet Potato Salad