Photo by Lori Rice
This sweet potato salad provides a fun twist to a favorite summer picnic food.
Yield: 4 to 6 servings
- 2 to 2½ pounds sweet potatoes
- 1/2 cup celery, sliced
- 2 green onions, white and greens sliced
- 2 T. plain Greek yogurt
- 2 T. Dijon mustard
- 2 T. honey
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
Bake or microwave sweet potatoes until softened, but still slightly firm. Once cooled, peel and chop into large chunks. Place sweet potatoes in large bowl. Add celery and green onions to sweet potatoes. Mix ingredients, gently breaking up sweet potatoes as you stir.
In a small bowl, whisk together yogurt, mustard, honey, salt and pepper. Pour dressing over the sweet potatoes and stir to coat all ingredients.
Allow potato salad to rest in refrigerator at least 1 hour (and up to 24 hours) before serving.