Recipes posted one year ago:
For this recipe you could use either homemade mayo or greek yogurt. I usually make my own yogurt, but you can also get store bought. Just make sure it is full-fat. Fage is a good brand. This is a bit of a twist on potato salad with some different herbs. I always think potato salad tastes best when it has sat in the refrigerator for a while, letting all the flavors incorporate nicely. This salad was no exception as once I made it we ate it right away, but the leftovers were even better the next day.
- 1 large or 2 small sweet potatoes, peeled, chopped into bite-size pieces
- 1 cup Greek yogurt (full-fat) OR homemade mayonnaise
- 1 1/2 tbsp of chives, chopped
- 2 green onions, chopped
- 1 tsp fresh or dried marjoram
- 1 tsp fresh or dried tarragon
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp of light olive oil (omit if using mayo)
- 1 bowl full of mixed greens
Boil the pieces of sweet potato until soft, but not too soft they fall apart when poked with a fork. In a separate bowl scoop in the yogurt and then mix in the chives, onions, spices, and olive oil.
When potatoes are done, empty the hot water and rinse them with cold water. Allow potatoes to cool to room temperature, then stir in the yogurt mixture. At this point you can put it into the fridge for a couple of hours if you wish. Put your greens into a bowl and top with some potato salad. A great side for your barbecue chicken! You could also add cooked, cubed chicken to this and have it as a meal all by itself. This makes about 3 to 4 generous servings.