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
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard
1/2 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.
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