Sweet Potato Salad
Serves 6. Recipe from Greg Mullowney, of Baton Rouge, is a finalist in the side dish category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket, of Baton Rouge.
1 lb. sweet potatoes
4 stalks celery, chopped
4 hard-cooked eggs, chopped
4 green onions, sliced (use both white and green parts)
Durkee’s Famous Sauce, about 3 generous tbls.
Salt and pepper, to taste
1. Boil the sweet potatoes in their skins until fork tender. Drain, cool, peel and mash the pulp. Add the celery, eggs and green onions.
2. Moisten mixture to your liking with Durkee’s Famous Sauce and season with salt and pepper. Mix well and chill before serving.
Note: About 1 tablespoon of Duke’s Mayon