My hubby loves potato salad….the one we are all use to made with white potatoes and loaded with mayonnaise. I make it for him often.
Here’s a spin on that traditional style potato salad you may enjoy.
This potato salad is made with sweet potatoes which are “oh so good” for you. Sweet potatoes are loaded with beta carotene (vitamin A) and contain nutritional goodness offering Vitamin C, manganese, copper, B6, biotin, potassium, fiber and more, all in varying amounts. The antioxidant load of sweet potatoes is over the top.
I love sweet potatoes and this recipe does not disappoint in the flavor and nutrition department.
SWEET POTATO SALAD (all of my ingredients are organic and non GMO)
3 large yams, peeled and cut into 1″ thick slices and then diced into bite size pieces
1 small fennel bulb finely chopped (or 3/4 cup)
1 medium size yellow or red pepper seeded and chopped
1 small zucchini, chopped
4 stalks of celery, diced
1 cup diced carrot
4 oz. can of sliced black olives, drained (or use pitted jarred black olives and dice) optional
1/2 cup toasted pine nuts
1/2 to 1 cup of veganaisse (vegan mayo)
1 tbsp. dried dill
2 tbsp. chopped fresh parsley
1/4 to 1/2 cup apple cider vinegar (to your taste)
salt and pepper to taste
Steam the sweet potatoes in a steamer basket over boiling water. Cool completely. In a large mixing bowl blend the fennel, zucchini, bell pepper, carrot, celery, olives and pine nuts.
Once the sweet potatoes are cool enough add them to the bowl of veggies. Stir in the veganaisse, dill, parsley and apple cider vinegar. Stir gently to mix all ingredients together. Adjust vinegar to your liking and season with salt and pepper to your liking.
Chill in the fridge for at least one hour.
Enjoy as a side dish to your favorite barbecue. Know that you are feeding your body some powerful food.