Mustard Vinaigrette dressing:
Yields 1 cup.
1/4 cup dijon mustard
3/4 cup olive oil
sea salt to taste
pepper to taste
1 packet of Vital Proteins Bone Broth Collagen (I used the chicken flavor!)
2 tbsp. fresh rosemary
2 tbsp. fresh sage, chopped
optional add ins: half of a lemon
what you need to do:
For the sweet potatoes: prepare first.
1. In a large pot (one that will fit all 4 of the potatoes or use two pots), bring the water to a boil. Add 1 packet of the Vital Proteins Bone Broth Collagen. It will dissolve completely in the water. Next, add the potatoes so they are completely covered by the water. Bring the temperature down to medium.
2. Boil the sweet potatoes for roughly 30 minutes. You want the sweet potatoes to be cooked, tender, yet still a little firm to touch. You can check by sticking a fork through. See notes.
3. Once the sweet potatoes are finished, remove them from the water and allow them to cool completely before you cut them. I stick them in the fridge to speed up the process.
4. While the sweet potatoes are boiling, boil the eggs. In a smaller pot, bring the water to a rapid boil. Then, turn the temperature to medium heat, carefully add the eggs to the water and boil for 12 minutes. Immediately place them in a bowl filled with cold water to stop the cooking process. Set aside. Allow to cool.
5. Chop the celery and the scallions. Set aside.
For the mustard vinaigrette:
1. Add all of the ingredients into a mason jar (easier to shake up) or a bowl and whisk together! Taste test. Adjust to preference.
1. Once the sweet potatoes have cooled, slice them in half the long way and cut them into chunks. I left the skin on, but feel free to peel the skin off.
2. Peel the egg shells and slice the eggs.
3. Add the sweet potatoes, the eggs, chopped celery, chopped scallions, sea salt, pepper, as well as the dressing to a large bowl and give it a good mix, until well combined. Serve cold.
The dressing will be on the thicker side. I prefer it this way and makes the sweet potato salad a little on the creamier side, but if you prefer it to be a thinner consistency, start by adding a small amount of warm water to the mixture. However, you do not want it to be extremely thing or you will have a pool of vinaigrette at the bottom of your sweet potato bowl. Note that this is more a thicker dressing vs. your regular salad dressing.
Sweet potato salad:
1. I allow the sweet potatoes to completely cool before I slice them into pieces because I find it to be easier. You can skip this step. Some people like to add the dressing while the sweet potatoes are still warm, but I find that the dressing sticks better when the sweet potatoes are cold! Totally up to you!
2. Make sure you do not over boil the potatoes or they will be mush! You want them to be firm to touch, yet cooked all the way through. Mine were perfect after about 30 minutes. I checked after 25 minutes, so it will depend on the size and thickness of your sweet potato.
3. You can use any sweet potato you prefer, I just love the taste of Japanese Yams.
4. You can also add in any additions to the salad or leave out any that I did! If you do not have the Vital Proteins Bone Broth Collagen, you can omit it but it has amazing benefits!
5. It will last up to a week or so in the fridge, but I promise you will finish it within a few days! So addicting!