This is great for a summer bbq or picnic. I really am not a huge mayo fan so I skip it, but you could add a little if you want. What I love is my Greek yogurt in this. You will get a sweet potato salad that is still creamy, light, and has a kick of fresh herbs. Let’s face it, most Potato Salads are loaded with unnecessary amounts of FAT. Not in mine. 😉 You can jazz it up with cherry tomatoes or hard boiled eggs too.
Serves 6
3 large sweet potatoes
1 bunch scallions, trimmed and thinly sliced
2 celery stalks, chopped
2 or 3 sweet dill pickles
1/4 cup minced parsley
1/4 cup greek style yogurt (FAGE)
2 tbs fresh lemon juice
2 tsp Dijon
Salt and pepper to taste
1. Cut sweet potatoes into bite-size chunks. Place in a steamer and steam for about 10 minutes or until tender. Let cool, then transfer to a bowl. Add scallions, celery, pickles, and parsley.
2. Whisk lemon juice, yogurt, and mustard until blended. Pour over potato mixture and gently toss. Season with salt and pepper to taste. Refrigerate until ready to serve.
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