I almost never make potato salad unless it’s on our meal plan. You can’t decide at 5:00 to make potato salad for dinner. It needs to have sufficient time to chill. Today, we replaced the regular potatoes with sweet potatoes! So, I decided to add a sweet dressing as well. I’m not talking orange fleshed yams! But the yellow fleshed sweet potato. Very important distinction.
At our grocery store (yours may be different), they’ve classified potatoes the following way: They designate “sweet potato” for the yellow fleshed potato, and yam for the orange ones, as pictured below.
Sweet potatoes are not related to regular potatoes. They are a completely different vegetable. They are more nutrient dense than regular potatoes, and great source of antioxidants, essential for protecting cells from damage. I love yellow fleshed sweet potatoes baked and mashed, and now I like them boiled and mixed with dressing too. Many day’s I will bake a sweet potato for lunch, and it is so filling, I won’t be hungry until dinner. There are very few foods that I can say that about, because naturally I can eat (graze) most of the day.
For our sweet potato salad we include the following:
|Cooked and chopped sweet potatoes||Chopped Celery||Dried Cranberries|
- 3 sweet potatoes, peeled, chopped, cooked and cooled.
- 3 stalks celery, chopped
- 1/4 dried cranberries
- 1/4 cup mayo, low fat or vegannaise
- 1/8 cup milk
- 1/8 cup sugar
- 2 tbl white vinegar
- 1 tbl poppyseeds
- Toss potatoes, celery and cranberries together.
- In a separate bowl, mix dressing ingredients.
- Combine and chill.
This side salad would taste amazing with some BBQ chicken and corn!