This recipe started as a conversation. Wouldn’t it be interesting to have a potato salad that wasn’t quite so fragile as most? That didn’t have mayonnaise in it? That perhaps didn’t even have regular potatoes in it? Instead it had sweet potatoes?
From there I set out to create this dish. Being that I call Texas my home, it had to have a Texas flavor. So, of course, that meant pecans and jalapeños!
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