A twist on the traditional potato salad is this Delilah, low GI, gluten-free (depending on the mayo used) accompaniment to your BBQ!
- 4 Sweet Potatoes
- Scallion, shallots or spring onions to taste
- Mayonnaise or dairy-free alternative
- Salt and pepper to taste
Peel, cube and boil the potatoes, leave to cool. Finely chop the onions and add to the cooked potatoes. Season the potatoes with salt and peppers and mix in the mayo and chopped parsley. Chill before eating.