Classic Sweet Potato Salad

Serves 10
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tbsp. Dijon mustard
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. Kowalski's Coarse Ground Black Pepper
  • 2 lbs. sweet potatoes
  • 1 1/2 lbs. Yukon gold potatoes
  • 2 tsp. kosher salt
  • 4 hard-cooked eggs, peeled, sliced
  • 1 cup diced celery
  • 1 cup diced sweet red pepper
  • 1/2 cup diced onion

In a small mixing bowl, whisk together first 5 ingredients; refrigerate. Peel potatoes; cut each into quarters, lengthwise. Cut each quarter crosswise into 1/4" thick slices. In a large saucepan, add salt and potatoes to 2 qts. water; bring to a boil over high heat. Boil potato slices until crisp-tender (3-4 min.); drain. Plunge immediately into ice water until cool; drain. In a large mixing bowl, combine potatoes, eggs, celery, peppers and onion; gently fold in dressing. Refrigerate several hrs. before serving.