1. Place diced sweet potatoes in a pot of water and cook till tender (approximately 5-10 minutes depending on the size of your chunks). The sweet potatoes will “melt” much more than a regular potato once you stir them so a little firmness is a-okay, especially if you like chunks in your salad.
2. While the potatoes cook, finely dice your pickles and onion. I think this is best when made with a combination of sweet and savory pickles but by all means use what you’ve got.
3. Strain potatoes once they’re cooked then add to a bowl with your onion, pickles, and dried mustard. Squeeze the juice out of 1/2 of an orange on top of the potato mixture and stir, seasoning with salt and pepper to taste. If you like a little extra tang feel free to pour some of the pickle juice in there.
4. Chill till it’s time to serve. Enjoy!