It doesn’t take long to prep; I chopped the celery & onion & made the sauce while the potatoes were
cooking. I cut up the tators while the eggs were cooking. I like potato peels so I didn’t peel them, Then
it was just a matter of waiting until the eggs cooled to peel, cut up, & mix everything together.
I found a couple of stuffed pork chops in the freezer & thought they’d go well with the tator salad.
Had a pretty good supper tonight & have enough for tomorrow night’s supper as well.
SWEET POTATO POTATO SALAD
Ingredients
2-3 potatoes dependent on size
1 sweet potato
4 eggs
2 stalks celery, chopped
½ onion, chopped
¾ cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 1/2 teaspoons black pepper
Directions
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes.
Check occasionally so as not to overcook. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let
eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
3. Combine the potatoes, eggs, celery and onion.
4. Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat.
Refrigerate and serve chilled.
Air Fryer Italian-Stuffed Pork Chop
1. Preheat air fryer to 400°F
2. Lightly spray the air-fryer basket with cooking spray.
3. Place chop in basket; lightly spray top of chop with cooking spray. Cook for 6 minutes.
4. Turn chop over and lightly spray with cooking spray. Cook for 6 minutes more or until
lightly golden and instant-read thermometer inserted near center and not touching
filling reads 145°F. Let rest for 3 minutes before serving.
