Sweet Potato Salad

Summer is coming to a close, and root vegetables are starting to become more abundant at the local farmers markets. So I decided to make some sweet potato salad. I have a few recipes saved from over the years, but the one that really stood out to me was Trisha Yearwood's recipe. I personally think it's healthier because it's made with half mayo and half greek yogurt. I absolutely loved the creaminess and it was super tasty. Dr. Sweetpea was hesitant at first, but I turned him into a sweet potato salad lover after just one bite. It's that good. 

Sweet Potato Salad

(Source: Trisha Yearwood)

4 large sweet potatoes

1/2 cup mayonnaise

1/2 cup plain Greek yogurt

1/2 cup diced scallions (about 6)

1 red pepper, finely diced

2 tablespoons minced fresh chives

2 teaspoons orange zest

2 teaspoons apple cider vinegar

1/2 teaspoon hot sauce, such as Tabasco

Salt and pepper

Peel and cube the sweet potatoes and put them in a large pot. Cover with water, bring to a boil and boil until tender, about 5 minutes. Drain and set aside to cool. While the potatoes are cooling, in a medium bowl, mix the mayonnaise, yogurt, scallions, red pepper, chives, orange zest, apple cider vinegar and hot sauce. Add the cooled potatoes to the mixture, and toss until the potatoes are fully coated. Add salt and pepper to taste. Best served chilled.