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| So pretty before it all got tossed together! |
Here's a recipe you might just love! It's quite a departure from a traditional potato salad, with the colorful addition of sweet potatoes, and a dressing made with more Greek yogurt than mayonnaise. The inspiration for this recipe is a salad my daughter Meghan shared with me, one that is made at the restaurant where she works. I loved the flavors and the lightness of it all. If you want to incorporate a boatload of healthy ingredients into a cool and creamy summer salad and still feel as though you're indulging, this potato salad is for you (and your happy friends!).
YUKON GOLD & ROASTED SWEET POTATO SALAD
2 bags of the small Yukon Gold potatoes (about 4 lbs. total), unpeeled
2 sweet potatoes, peeled
¼ of a small red or sweet onion, finely chopped
zest of half a lemon
one half to one cup chopped Kale (I just used the fringy
outer leaves)
Dressing:
1 cup plain Greek yogurt
¼ cup mayonnaise
2 tablespoons stone-ground mustard
2 tablespoons lemon juice
1 tablespoon sugar
salt and pepper to taste (I didn't add any!)
Boil the Yukon Gold potatoes just until fork tender (about
20 minutes). Drain. Allow to cool.
Roast the sweet potatoes: cut in ½-inch slices and toss in a
couple of tablespoons olive oil. Place on cookie sheet (I lined mine with
parchment paper) and bake in 425-degree preheated oven for 20 minutes, turning with
a spatula at 10 minutes.
Allow to cool.
Cut potatoes in fourths (both the Yukon gold and the sliced
sweet potatoes). Place in a large bowl. Add chopped onion, lemon zest, and
chopped kale.
Make dressing: whisk together Greek yogurt, mayonnaise,
mustard, lemon juice, and sugar.
Pour dressing over potatoes and the other ingredients in the
bowl and toss lightly.
Chill, and then chill with your friends!
