Sweet Potato Salad
Servings
4Serving size
about 1 cupThis recipe can be multiplied and makes great leftovers.
Ingredients
| 3 quart Water |
| 1 1/2 pound Sweet potato (peeled) |
| 4 Tbsp. Reduced fat mayonnaise |
| 1/4 tsp. Salt |
| 2 Tbsp. Fresh oregano (coarsely chopped) |
| 2 large Green onions (sliced thinly) |
| 1 ounce Pumpkin seeds (pepitas) |
Instructions
Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering.
Cook the potatoes about 15 - 20 minutes until slightly soft in the middle.
Remove from heat and drain water. Let the potatoes cool a bit and then cut into a large dice. Add them to a medium mixing bowl with the mayonnaise, salt, oregano, green onions and pumpkin seeds.
Fold together gently until well blended and chill for at least an hour.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The yams are a great variation on a traditional potato salad. They’re sweet and this goes great with the mayonnaise and the green onions. I love the fresh oregano flavor in this but your favorite herb will do as well.