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Sweet Potato SaladYvonne Massie, Mount Prospect


  • 2 pounds fresh sweet potatoes
  • 1 ½ c mayonnaise
  • 2 t Dijon mustard
  • ¼ t salt
  • 4 eggs, hardboiled and chopped
  • 1 ½ c celery chopped
  • 8 green onions chopped


Peel sweet potatoes then boil until just done (don’t overcook so watch carefully). Cool thoroughly and cut into bite size pieces. In large mixing bowl add mayonnaise, mustard, salt eggs, celery, green onions, toss and serve!



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