Sweet Potato Salad

If you are looking for a delicious alternative to regular white potato salad with all that gooey unhealthy mayo, look no further.  I was pleasantly surprised when I started experimenting with this version. Sweet potatoes are packed with Vitamin A, potassium, manganese and fiber. Try this version when the potatoes are still warm or set in the fridge for a cold salad. Bon Appétit!!

Cut up 3 large sweet potatoes into cubes. (Do not peel the potatoes since the peel is very nutritious and full of fiber.)

Steam them until barely soft. Don’t overcook them because your salad will be too mushy.

Place them in a bowl and toss with 1 Tbsp. raw apple cider vinegar.

While the potatoes are cooking chop up the following:

3 celery stalks

5 radishes

½ red onion

Sprinkle these ingredients over the potatoes.

Chop up 3 Tbs. fresh chives and top the salad. You can also add your favorite nuts and crumbled goat cheese.

Dressing:

¾ cup extra virgin olive oil

¼ cup raw apple cider vinegar or freshly squeezed lemon juice

1 Tbsp. xylitol, maple syrup or stevia to your taste

1 Tbsp. organic mustard

Add your favorite spices. (I like Bragg’s Organic Spice Mix)

Use a whisk to blend the oil and other ingredients. Pour a small amount over the salad.

 

 

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