Sweet potatoes play more of a starring role in my recipes these days. I love a traditional potato salad, but I wondered how this favorite of mine would taste with less white potatoes and more orange ones. Greek yogurt replaces some of the fattier mayo in my recipe, and jalapeno peppers make it nice and spicy.
Spicy Sweet Potato Salad
2 sweet potatoes
½ lb. red potatoes
Olive oil
Kosher salt to taste
Fresh cracked black pepper
¼ cup red onion, minced
1 clove garlic, minced
½ large jalapeno pepper, seeded and minced (or more to taste)
Juice of 1 lemon
¼ cup plain Greek yogurt
¼ cup good mayonnaise
½ - 1 teaspoon curry powder (or more to taste)
2 tablespoons parsley or cilantro, chopped
Black pepper to taste
Preheat oven to 400 degrees.
Clean potatoes (I don’t peel my sweet or red potatoes), and dry. Cut sweet potatoes into ½ inch dice. Quarter red potatoes, or cut smaller if potatoes are larger. Arrange on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for 20-30 minutes until potatoes are tender.
Mix garlic, jalapeno peppers, lemon juice, Greek yogurt, mayonnaise, curry powder, parsley/cilantro and pepper.
Place potatoes in a bowl, and add yogurt, mayo mixture. Toss gently, and season to taste.
Serve warm or cold.
