Some foods that you think of as side dishes are also great turned into the main entrée. Take this great tasting….and healthy….version of potato salad. It uses sweet potatoes instead of the old white potato and has a very flavorful dressing rather than drowning in the old high fat (disgusting) mayonnaise of our youth. It is also fabulous as a side dish to almost any other food if you are not a fan of collard greens or wraps.
This recipe comes from The Essential Diet.
HEALTHY SWEET POTATO SALAD
2 sweet potatoes, cut into small cubes (orange, purple or white)
2 stalks of celery, diced
1 cup onion, diced
1-2 Tbsp. granulated garlic (I used diced fresh garlic)
2-3 Tbsp. apple cider vinegar
4 Tbsp. tahini
1/2 a lemon, juiced
2 Tbsp. Dijon mustard
1/2 Tbsp. olive oil
1 dash cayenne (mmmm…spicy!)
1 dash salt
1 dash pepper
extra seasonings of your choice *Kick up the spice with sriracha sauce!
4-6 collard greens (optional)
Bring a large pot of salted water to a boil, add chopped sweet potatoes and cook for 3-5 minutes. You want potatoes to be soft enough to fork but not mushy. Drain sweet potatoes and add to a large bowl and stick in the refrigerator to cool.
Once potatoes are cooled, add celery and onion to the large bowl.
In a small mixing bowl add: garlic, vinegar, tahini, lemon, mustard, olive oil, cayenne, salt and pepper and stir well. Adjust flavor to your liking. Once sweet potatoes have cooled add those to the large bowl. Pour tahini dressing over the top and stir well. Add any extra seasonings you wish. Serve potato salad chilled. Will keep in the refrigerator for 2-3 days.
When ready to serve, wash collard greens and remove ends of the stems. Lightly filet back of collards with a small knife to cut down the steam on the back. Add a few spoonful’s of the potato salad and roll up.
Can you say yum-a-licous! For more great recipes check out the link to The Seasonal Diet.
Choosing healthy living over dying 🙂