A backyard BBQ is not quite complete without a big bowl of potato salad. Typically made with standard potatoes and held together with a heavy mayo base; potato salad can be just a bit mundane. Revive that boring side dish by using sweet potatoes! Sweet potatoes add a great depth of flavor and a big amount of bright,”get in my belly” color. Toss the mayo altogether and use greek yogurt for a cool texture and that great yogurt flavor. So spoon up and get to eatin!
RECIPE:
1.5 Ib sweet potatoes, or about 2 large, cubed
3 slices bacon, crumbled
1 cup Greek yogurt
2 tablespoons green onion, chopped
1 tablespoon flat leaf parsley, finely chopped
1 tablespoon prepared yellow mustard
1 tablespoon salt
1 tablespoon coarse ground pepper
1 tablespoon celery seed
1/2 teaspoon mustard seed
METHOD:
1. Add cubed sweet potatoes to a large stock pot and place over medium-high heat. Boil until potatoes are tender and can be pierced with a fork. Remove from heat. Drain potatoes and allow to cool. Meanwhile, prepare bacon in a skillet over medium high until browned and crispy. Remove from heat and place on a paper lined plate to cool. Crumble.
2. Combine potatoes and remaining ingredients in a large bowl. Gently fold to combine. Garnish with chopped parsley. May be prepared ahead of time and stored in the fridge.
