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4th of July Egg and Potato Salad

4.7 from 10 reviews

Ingredients

Scale
  • 1 sweet potato, diced
  • 2 tablespoons coconut oil, melted
  • 2 eggs, hard boiled and diced
  • 1/4 white onion, finely chopped

For the mayo

  • 2/3 cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Coat diced sweet potatoes in coconut oil, place on baking sheet and bake for 15-25 minutes until soft. Let cool.
  3. Place eggs in a saucepan filled with water, let boil for 12-15 minutes. Let cool, then peel and dice.
  4. Place all mayo ingredients in a tall container, put immersion blender to the bottom of the container and turn on. Keep immersion blender on until the oil turns to a white color and into mayo. Should take just a little over 30 seconds, if that!
  5. Mix cooled sweet potatoes, eggs, onion and may in a bowl. Sprinkle with a little more salt!

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