Sweet Potato Salad (no mayo!)
This sweet potato salad is a flavorful twist on classic potato salad. It’s light, healthy, and refreshing and the perfect side dish for BBQs, potlucks, or to feed a crowd.
Ingredients
- 3 large sweet potatoes washed & Peeled
- 1 red bell pepper diced small
- ¼ medium red onion diced small
- 1-2 celery stalks chopped small - optional
Sauce:
- ⅔ cup Plain Greek yogurt
- 2 Tablespoons Dijon mustard
- ¼ cup apple cider vinegar
- 2 Tablespoons freshly squeezed orange juice or bottled orange juice
- 1 teaspoon paprika
- ¼ teaspoon cumin
- sea salt to taste
- ground black pepper to taste
Optional garnishes:
- fresh chopped green onion
- Crispy bacon pieces
- Fresh cilantro
Instructions
- Slice the sweet potatoes into rounds, ~½-¾ inch thick. Be sure to cut the slices as evenly as possible to ensure they cook the same time. Add the sliced sweet potatoes to a large pot and fill with enough water to fully cover the potatoes.
- Bring the water to a boil, boil the sweet potatoes 10-15 minutes. They are done as soon as you are able to pierce them easily with a fork. ** Drain the sweet potatoes and cool them under running cold water to stop the cooking process.
- Meanwhile, as the sweet potatoes boil prep the other ingredients. Add the bell pepper, red onion and celery to a large bowl.
- In a small mixing bowl, add all the ingredients for the sauce and stir well to combine.
- Once the sweet potatoes are cooled, cube the sweet potatoes into ½-¾ inch cube pieces and add them to the large bowl with the cut up vegetables. Add the sauce and stir until all the sweet potatoes are coated.
- Garnish with the scallions, cover and refrigerate for at least one hour. Taste after the hour and add additional seasonings to meet your taste preference.
Nutrition Facts
Per serving (based on 6 large servings)
127 Calories, 1 gram fat, 5 grams protein, 25 grams total carbohydrate, 7 grams sugar, 4 gram fiber, 195 mg sodium
Notes
**Don’t overcook the sweet potatoes. As soon as the water starts boiling it should only take 10-15 minutes for the sweet potatoes to be fork tender. When you get to the ten minute mark, keep checking with a fork. As soon as you can pierce the sweet potatoes they are done! You want them to still hold their shape but not become mushy and the consistency of mashed potatoes
The longer you refrigerate this salad the better the flavor melds together. It actually tastes better with time. If you are able to prepare this the day before, it will be even better!
I used 2% plain Greek yogurt for more creaminess, can substitute non-fat plain Greek yogurt
Add more orange juice or apple cider vinegar if you want a more tangy potato salad.