Sweet potato salad with pomegranate, olives and mustard-mayo cream

Easy to make

20'

4 - 6 servings

10'

Directions

For the potato salad:

Place the sweet potato cubes in a pot with slightly salted water and boil them for 8-10 minutes.

Strain them and preheat the oven to 200°C.

Put the cubes in a pan and sprinkle with olive oil, salt, pepper, oregano and thyme.

Cook for 20 minutes.

In a salad bowl mix mayonnaise, mustard, honey, vinegar, sweet paprika and plenty of pepper. Put the potatoes and add celery, fresh onions, parsley, and feta cheese.

Mix them well.

Serve the potato salad with olives and pomegranate seeds.

Watch the video here.

Ingredients

For the potato salad:

  • 3 sweet potatoes, peeled, cut into medium cubes
  • 2 tbsp. olive oil
  • 2-3 fresh onions, finely chopped
  • 2 strings celery, finely chopped
  • ½ cup Kalamata olives, cut in the middle
  • 1 cup pomegranate seeds
  • 100g feta cheese, hard, smashed (crushed/ grounded/ powdered)
  • 2-3 strings fresh oregano
  • 2-3 strings fresh thyme
  • ½ parsley bunch (leaves only), finely chopped
  • Salt, freshly ground pepper

For the cream: