Sweet Potato Salad
Classic Potato Salad With a Twist
Potato salad is a delicious classic - and for good reason. It's such a versatile dish. It makes a great side, lunch or picnic; it can be served warm or cold; it can be boosted by adding chopped boiled egg, peas, corn or canned tuna; or it can become even more fresh and delicious with the addition of herbs like dill, parsley or chives.
This nightshade-free version uses sweet potato, which boosts
the flavour while maintaining a similar texture to traditional
potato salads. It's just as versatile as salad made with white potatoes, too.
Ingredients:
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
Salt and pepper, to taste
2 tbsp whole-seed mustard
2 tbsp Greek yoghurt, sour cream or mayonnaise
1 tbsp lemon juice
1 small red onion, finely diced
2 tbsp fresh parsley, dill or chives, chopped
Optional: 1 hard-boiled egg, chopped, or small can of tuna, drained
Method:
Place the peeled and cubed sweet potato into a large pot. Fill the pot with enough water to cover the sweet potato cubes, then add a generous pinch of salt to the water for seasoning. Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer and cook the sweet potato for about 8-10 minutes, or until it's just tender when pierced with a fork. Be careful not to overcook, as the sweet potato should hold its shape and not become too soft or squishy for the salad. Once done, drain the sweet potato and let it cool before adding it to your salad.
In a large bowl, mix the yoghurt, sour cream or mayonnaise, mustard, and lemon juice until smooth. Season with salt and pepper.
Add the cooled sweet potatoes, red onion, herbs, and optional egg or tuna to the bowl. Toss gently until everything is well coated
with dressing.
© Nightshade Free Life