This sweet potato salad is a great way to have your delicious, potato-y carbohydrates while secretly incorporating some fiber and vitamin A and jalapeños — which are all very healthy. I made a pesto kind of dressing with cilantro and green onions and I have a strong suspicion that a few leaves of mint would also be bangin’. Also try switching the lemon for lime juice and see where that takes you. Maybe it will take you to a parallel universe!
I’ve written at length about the differences between sweet potatoes and yams. I really love the Garnet variety of sweet potato. They are deep, red-orange inside which gives me positive feelings of healthfulness and good eyesight. I mean, just look at that! (Look down.)
- 1 pound sweet potatoes
- 1 small handful cilantro leaves and stems
- 1 green onion
- 1 jalapeño
- 1 tablespoon lemon juice
- Salt and black pepper
- 2 tablespoons olive oil
- 2 teaspoons grainy mustard
- Microwave potatoes
- Mince cilantro leaves and stems with green onion and pepper.
- Cube cooked potatoes and mix with all ingredients.