I’m always looking for things to eat that have redeeming qualities. This salad is based upon the traditional potato salad but is made with sweet potatoes or yams. In the grocery store the orange fleshed sweets are called yams and the yellow or whitish fleshed ones are called sweet potatoes. In reality they are both sweet potatoes, just different varieties. A true yam comes from Africa and Asia. I use the orange flesh potatoes for this salad.
Sweet potatoes are packed full of fiber and vitamin A. Sweet potatoes are a good source of fiber for people with diabetes. Studies show the fiber helps lower blood sugar by slowing the rate at which food is converted into glucose and absorbed into the bloodstream.
I used capers to add the zip that pickles usually provide and added a shredded carrot because I have them growing in the garden. I’m planning to play with the dressing using more olive oil and less half and half. Try this recipe and play around with it yourself. Let me know how you like it.
Sweet Potato Salad
2 large yams-boiled and cubed
3 eggs-hard boiled, diced
1 carrot-shredded
1 small onion-sliced thin
1 Tbl. Chives- fresh, chopped
1 Tbl. Capers
Dressing:
½ cup half and half
1/8 cup lemon juice
2 Tbl. Mayonnaise
1 Tbl. Olive oil
Salt and pepper
Mix dressing and set aside (can use buttermilk in place of ½ and ½ and lemon juice)
Toss all vegetables in a medium bowl and add dressing. Stir carefully; don’t mush yams.
Chill for a couple of hours. Taste to see if more salt is needed. Serves 4-6
Options: celery, sweet onions, red onions
Enjoy!
Tip: How to cook the perfect egg (per Martha Stewart)
Cover eggs with ½ inch cold water. Bring to boil. Remove from heat, cover and let sit for 13 minutes. Rinse with cold water. Place in fridge until ready to use.
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