Granny's Cream Cheese Sweet Potato Salad
2 medium Sweet Potatoes, peeled and chopped in bite size pieces
8 medium Redskin Potatoes, skins on, chopped in bite size pieces
1/2 cup Sweet Onion, like Vidalia-chopped
1/2 Sweet Red or Orange Pepper-chopped
1/2 cup Real Mayonaise
1/2 cup Softened Cream Cheese, low fat
2 teaspoons Sugar
1/4 teaspoon Prepared Mustard
1 tablespoon Cider Vinegar
1 teaspoon Hungarian Paprika
Salt and Freshly Ground White Pepper, to taste
This potato salad has a light, sweet, and aromatic flavor. And a great way to
get your Vitamin A (from the sweet potato). Cook the potatoes together until
tender. Drain (reserve the water for next time you do soup!) and rinse with cold
water. Add sweet onion and sweet pepper. Combine all.
In another bowl mix together the softened cream cheese, the mayonaise, mustard,
sugar, vinegar, salt and pepper, and 1/2 the paprika. Mix into the vegetables
and sprinkle the remainder of the paprika over the top. If the salad is allowed
to chill for a few hours, it will be so much better!
Remember, mayonaise spoils fast and should be kept refrigerated or on ice until
serving.