Roasted Sweet Potato Salad

We have a monthly get together where we bring something for a pot luck dinner.  Sometimes it is hard to come up with something to make (really have to think about it) but this time I had it right off the bat.  I am making this ahead to sit overnight in the refrigerator, it will allow the flavors to meld.

I made the mayonnaise and mustard homemade so that I can control the ingredients.  With food allergies you really want to know what is in the product, instead of taking the word for what is in something.  The word spices in a product can mean a lot (I mean what does that mean?)

Roasted Sweet Potato Salad (paleo)
This is a recipe that came out of the Paleo Indulgences Cookbook
4-5 large sweet potatoes, peeled cut into cubes (mine were very large so I actually used only 3)
3 tablespoons coconut oil, melted
1 teaspoon coarse sea salt
fresh ground black pepper (of course I am allergic so I couldn't use this)
2-3 stalks celery, chopped
1 cup diced carrots
1/4 cup diced red onion
1 - 5.75 ounce can of sliced black olives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1/3 cup homemade mayonnaise - See below for recipe (most mayo contains lemon juice which I currently cannot have)
1 tablespoon apple cider vinegar
1 teaspoon dried minced onion
sea salt and pepper to taste
Preheat oven to 450 degrees Fahrenheit.  Place the sweet potatoes in a large bowl, add the coconut oil, and stir to coat.  Add salt and pepper.  Place sweet potatoes in an even layer on a parchment lined baking sheet.  Bake for 20-25 minutes, or until potatoes are soft and browned.  Cool in the pan on a wire rack.  Meanwhile, mix the remaining ingredients in a large bowl.  Add cooled sweet potatoes and stir to combine.  Adjust the seasonings to taste.  Chill salad for 1 hour before serving.  Store salad in an airtight container in the refrigerator for up to 2 days.

Homemade Mayonnaise
2 eggs
2 cups walnut oil or another light tasting oil
2 tablespoons apple cider vinegar
1 teaspoon mustard - recipe below
1 teaspoon sea salt
In a food processor add eggs, mustard, salt and vinegar and blend.  While the processor is running slowly add a few dribbles of oil at first and then slowly begin to add more.  You don't want to add too much at once.  You will begin to notice a the mixture getting thicker as you are adding the last of the oil.  Continue to blend until completely blended.  Transfer to a jar and add to the refrigerator.

Homemade Mustard
You can make as much as you want it just takes equal parts of each.
1 tablespoon dried mustard
1 tablespoon water
In a small bowl mix the ingredients.  Let sit for about 15 minutes.  It will be hot when you first taste it.  The longer it sits the flavor mellows out.

Homemade Mayonnaise

This is so super simple and the mayonnaise is so good.  Please make sure that you use farm fresh eggs from a reliable source.

Here is all you do:
In a blender break 1 whole egg into the container, add 2 egg yolks, and process for 30 to 45 seconds, or until thick and lemon colored.  With the machine running, add 1 tablespoon lemon juice, 1 teaspoon Dijon-style mustard, 1/2 teaspoon salt, and several grinds of white pepper (it is okay to use regular black pepper you will see the flakes if you do).  Still with the machine running, and by very small dribbles at first, start adding up to 2 cups of olive oil (if you use extra virgin olive oil the mayo will have a distinct flavor) or vegetable oil.  After about 1/2 cup has gone in, add the oil a little faster until you have thick mayonnaise.   Refrigerate in a covered container.

I used this mayonnaise for the Salmon Cooked on a Himalayan Sea Salt Plank.