1 pound Florida purple sweet potatoes, diced medium
2 ears Florida sweet corn, cut off cob
2 stalks Florida celery, chopped fine
2 scallions, chopped fine
½ cup mayonnaise
¼ cup sour cream
1 teaspoon Dijon mustard
½ lemon, juiced
Sea salt and fresh ground pepper, to taste
In a large pot gently boil potatoes until tender, about 10 to 12 minutes. (Do not bring to rolling boil). Remove from heat and drain thoroughly.
Meanwhile, in a small bowl mix together the mayonnaise, sour cream, mustard, lemon juice, salt and pepper. In a separate bowl combine potatoes, corn, celery, and scallions. Pour dressing over mixture and mix until combined. Garnish with more scallions if desired. Store in refrigerator until ready to serve.
Send this recipe to an email address.
Get the monthly Fresh From Florida Club newsletter delivered right to your inbox. Each issue features two seasonal recipes that are simple to prepare and use "Fresh From Florida" ingredients.
See How it works Sign Up
It’s easy to sign up for the Fresh From Florida Club and have your questions answered by our amazing chefs. Plus, you can save online seasonal recipes made with local ingredients and get our monthly newsletter.
Let’s get cooking with fresh, local ingredients.
* For giveaways include address
Our Kitchen Monthly Newsletter
Delivering the flavors of Florida straight to your inbox. Discover what’s in season, new recipes, cooking tips and tricks.
Giveaways
Update your personal information for future giveaways.
