Wednesday, August 25, 2010
I like sweet potatoes and yams, so this recipe, originally from the Food Network, intrigued me. It's a little spicier than your typical potato salad, and the sweet potatoes make it, obviously, sweeter. The spinach adds some nice color, and you don't notice it too much in the salad, since you also have crunchy celery and green onions. And it's healthy, subbing greek yogurt for most of the mayonnaise. Here's the recipe, with my changes.
Two Potato Salad with Spinach
1 lb. sweet potatoes (I used yams), peeled and cut into 1-inch cubes
1 lb. Yukon gold potatoes (I used white), cut into 1-inch cubes
1 tsp salt, plus more for seasoning
4 green onions, finely chopped
2 celery stalks, chopped
1/2 cup fat-free plain greek yogurt (or mayo or sour cream)
2 Tbsp low-fat mayonnaise
1–2 Tbsp Dijon mustard (I prefer less mustard)
2 serrano chiles, stemmed, seeded and minced (I just used hot sauce, to taste)
1 Tbsp finely chopped fresh tarragon or 1 tsp dried (I subbed marjoram)
4–6 oz. baby spinach, chopped roughly
4 strips bacon, cooked and crumbled, optional (I didn't have this)
Put the sweet potatoes and Yukon gold potatoes in 2 separate saucepans. Cover the potatoes with water, add 1/2 tsp salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat and simmer the potatoes until they are just cooked through and tender. The Yukon gold potatoes should be finished in about 12 minutes, the sweet potatoes will take a little longer, about 15 minutes. Drain the potatoes and allow them to cool.
Meanwhile, combine yogurt, mayonnaise, mustard, tarragon, salt and pepper in a large bowl. Stir in green onions and celery. Toss to combine. Taste for seasoning, adding more salt or pepper, if needed.
When potatoes are completely cooled, toss in the potatoes and spinach.
To serve, garnish with bacon.
Let us know how you like it!