3 Medium sized Japanese sweet potatoes – peeled, cubed and boiled
1/2 cup mayonnaise
1/4 cup ranch dressing
1/3 cup dill pickles – diced
1/2 Tbsp. mustard
1 tsp. salt
1 tsp black pepper
1/2 tsp paprika
2-3 celery ribs – chopped
1/2 bunch green onions – chopped
1/2 cup pepperoncini peppers – sliced
1/3 cup black olives – sliced
Directions
Boil cubed and peeled sweet potatoes until soft. Drain and put sweet potatoes in the fridge to chill. In a large bowl, mix the mayo, ranch dressing, mustard, pickles, black olives, pepperoncini peppers, green onions, salt, pepper, paprika and celery.
Add in the diced eggs and pour the mixture over the chilled potatoes, stir gently until well blended. Serve chilled!
