I tried this recipe once for a Fourth of July barbecue, and it was devoured! This is a great variation to traditional potato salad, and it is definitely a winner. Sweet potatoes are combined with a creamy dressing of Greek yogurt, mayo, and seasonings and then tossed with red peppers, celery, and scallions to create an absolutely delicious side dish. Bring this sweet potato salad to any barbecue, and it will be the hit of the party!
3 lbs. sweet potatoes, peeled and cut into small chunks
½ cup mayonnaise
1/3 cup plain Greek yogurt
½ cup chopped scallions
½ cup diced red bell pepper
½ cup diced celery
1 tbsp. apple cider vinegar
1 tsp. Dijon mustard
Salt and freshly ground pepper
Step 1: Fill a large pot with water and place the potatoes in the pot. Turn the heat to high and stir in 1 tbsp. salt. Bring the water to a boil and then allow the potatoes to cook for approximately 5 minutes, or just until tender. Drain and let cool.
Step 2: In a large bowl, mix the mayonnaise, yogurt, vinegar, and mustard. Add the potatoes, celery, scallions, and bell peppers and gently toss to combine. Season with salt and pepper to taste.
Step 3: Refrigerate until ready to serve. Enjoy!