Sweet Potato Salad
The weather is warming up and it’s about to be grilling season! With Memorial Day weekend fast approaching, I thought I would share a potato salad recipe with a Southern-ish twist. I’ve adapted the recipe from Gina Neely’s version seen on Down Home with the Neelys on Food Network. Instead of traditional potato salad, try this dish at your next potluck or picnic for a side that pairs nicely with grilled entrees, burgers or sandwiches.
Ingredients
- 2 pounds sweet potatoes, peeled and cut into cubes
- 1/2 onion, finely chopped (I used red onion)
- 1 red bell pepper, seeded and finely chopped
- 4 green onions, thinly sliced
- 1/4 cup Vegenaiase (mayo or LF mayo would work here too)
- 3-4 Tbsp of plain greek yogurt (or omit for vegan preparation and increase Vegenaise)
- 1/2 lime, juiced
- 1 tsp smoked paprika, or to taste (I love the taste of smoked paprika)
- 1/2 to 1 tsp ground cumin
- a dash of cayenne pepper or to taste, optional
- Salt and freshly ground black pepper
Instructions
- 1. Add the sweet potatoes to a large pot of cold salted water*. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.
- 2. Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.
- 3. In a separate bowl, add the Vegenaise, yogurt, lime juice, smoked paprika, cumin, garlic and salt and pepper, to taste. Whisk or stir to combine, pour over the potatoes and veggies and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.
- *If you add potatoes to a pot of boiling water, they will cook from the outside in, and you will usually wind up with a potato still raw in the middle.
Notes
Recipes Notes: If you prefer a slightly sweeter version, add a 1/2 teaspoon or so of agave, honey or sugar to taste.