Ingredients
- 2-3 pounds sweetpotatoes 5-6 medium
- 4-5 strips bacon
- 2 boiled eggs chopped
- 1 Green Onion chopped
- 1/4 cup minced Parsley fresh is best, but you can sub 2 Tbsp dried
- 1/4 cup chopped Dill fresh preferred, but you can sub 2 Tbsp dried
- Dressing:
- ½ cup mayo
- 2 Tbsp Stone Ground Mustard
- 1 Tbsp Lemon Juice
- 1 Tbsp Honey
- Salt and Pepper to Taste
Instructions
- Peel and cut up sweetpotatoes into 1 ½ in cubes, Cook 6 minutes until just fork tender
- Cook and crumble bacon (I use oven method – 400 degrees, on foil lined baking sheet, cook until done about 10 minutes)
- Drain potatoes and mix with dressing, bacon and herbs
- Serve warm or cold (I prefer cold)