|As we enter cookout and picnic season, I am sharing a variation on traditional potato salad. This is always a favorite in our classes. Roasting, rather than boiling, the sweet potatoes results in more flavor and adds a bit of caramelized sweetness. In my opinion, the fresh dill makes this dish, but feel free to substitute another fresh herb like chives, parsley, or even cilantro! Enjoy!!|
Creamy Sweet Potato Salad
- 2 Pounds Sweet potatoes
- Avocado or other high heat oil
- Salt and freshly ground pepper
- 1 Tablespoon Red wine vinegar
- 2 Large Hard-Boiled Eggs Peeled and chopped
- 3 Green onions (scallions) chopped
- 2 Tablespoons Chopped fresh dill or herb of choice
- 1/3 Cup Mayonnaise
- 1/3 Cup Plain Greek Yogurt
- Preheat oven to 400 degF
- Peel and cut potatoes into bite-size pieces (about 1 inch); place in a large bowl. Add enough oil to generously coat (1-2 tablespoons) and season with salt and pepper. Place on a baking sheet coated with cooking spray or lined with parchment and roast for about 15-20 minutes or until just tender, stirring halfway through. Reserve mixing bowl. Remove potatoes from oven and return to bowl.
- Remove potatoes from the oven and return to the bowl. Drizzle hot potatoes with vinegar; stir to coat. Allow to cool completely.
- Add eggs, green onions and dill; mix well. In a small bowl combine mayonnaise and yogurt. Pour over the potato mixture and gently fold to combine. Taste and add salt and pepper as needed. Place in airtight container and refrigerate at least 1 hour and up to 24 before serving. Will keep 3-5 days properly refrigerated.