This week’s mantra: Just Think Spring.
Raise your hand if you’re sick of winter. *Jordan raises both hands* I’ll save you from all my wintery gripes and get to the point of this post: SWEET POTATO SALAD. This colorful potato salad is shockingly delicious. I don’t even like potato salad, and I especially don’t care for mayonnaise, so for me to find a potato salad recipe that I enjoy means it must be a good one.
This recipe uses sweet potatoes (my favorite spud variety) and a light vinegar dressing, so it’s much healthier than the normal creamy, bacon-y, white potato-y kind. Plus, in my humble opinion, much more delicious! I swear to you, although this doesn’t include any of the normal bad-for-you ingredients, it tastes JUST like the potato salad you’ve been enjoying at picnics for years.
Give it a try, I dare you. And if you don’t want to make it again, I’ll give you an open shot to launch a snowball right at me. (Yes, I’m that confident in this recipe).
Just Think Spring.
Sweet Potato Salad
What You Need:
6 cups sweet potatoes, peeled, cut in 1/2-inch pieces
2 tablespoons white wine vinegar
3 tablespoons Dijon mustard
1/2 cup safflower oil
2 cups celery, thinly sliced
1/2 cup red pepper, thinly sliced
1/2 cup green onions, thinly sliced
salt and pepper, to taste
2/3 cup copped walnuts
lettuce leaves
What You Do:
1. Steam potatoes 10 minutes or until tender. Transfer to medium bowl and cool.
2. In small bowl combine vinegar, mustard and safflower oil. Mix well. Pour over potatoes. Add celery, red pepper, green onions, salt, pepper and walnuts. Mix well. Divide among plates lined with lettuce.