2 potatoes
1 sweet potato
2 eggs
2 stalks celery, chopped
1/2 onion, chopped
1/3 C. mayonnaise
1/3 C. nonfat plain Greek yogurt
1 Tbsp. prepared mustard
1/2 tsp. garlic salt
1 1/2 tsp. ground black pepper
sliced radishes, optional
In the mood for healthy food? If you have a healthy salad recipe you would like to share please email me at angel@bmeagle.com with a picture, if possible – please include your name and city.
This Sweet Potato Salad is not only a treat for the taste buds, but packs a punch with beta-carotene, complex carbs, fiber, and Greek yogurt supplies some protein. It features mainly regular spuds with the addition of one sweet potato. My co-worker, Cheryl Hoefler of Prairie City, shared this at work, and I have to say I was pleasantly surprised by the slightly sweet taste! I'm definitely making this one at home! ... By the way, the eggs came from Editor Scotta Callister's Boulder Creek Ranch chickens.
Directions
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and fill with cold water until eggs are covered. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; cool, peel and chop.
3. Combine the potatoes, eggs, celery and onion.
4. Whisk together the mayonnaise, yogurt, mustard, garlic salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled. Serves 6
