Do you have any potlucks or picnics left planned for the summer? Maybe Labor Day weekend? Because you need to bring this potato salad.
I know it looks sort of boring. But trust me – what it lacks in appearance, is made up for in taste. Tenfold.
I originally made this as a side, but loved it so much, that I ate three servings and nothing else. Totally worth it.
Then I made it again with added diced red bell pepper. Also good! If you desperately need your potato salad to have more color – and crunch – that’s the way to go. (Just don’t use orange yams. NOT the way to go. Ha.)
- 3 large white flesh sweet potatoes (about 2 3/4 pounds, peeled and cut into 1-inch cubes)
- 1 teaspoon salt
- 1/3 cup plain Greek yogurt
- 1/4 cup light mayonnaise
- 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon sriracha hot chili sauce
- 2 scallions stalks , diced small
- salt and pepper
Place potatoes in a large pot and cover with water. Add the salt and bring to a boil. Cook until just tender, about 5 minutes. Drain and set aside to cool, about 15-20 minutes.
In a medium bowl, whisk together the yogurt, mayo, vinegar, hot sauce, and scallions.
Gently fold in the cooled potatoes until fully coated.
Season with a pinch of salt and pepper, to taste.
Refrigerate and serve cold.
Since there are two types of sweet potatoes, one with creamy white flesh and one with orange, the USDA labels the orange-fleshed ones "yams" to distinguish them from the paler variety. You want to use the white fleshed sweet potatoes for this recipe. Yams are too strong a flavor and take away from the other ingredients.
For added color and crunch, fold in some chopped up red bell pepper!