Summertime Sweet Potato Salad

Description
Nothing completes a barbecue or picnic like a classic potato salad. The following Summertime Sweet Potato Salad from the Taste of Summer Cookbook is a delicious South Beach Diet-approved spin on an old favorite.

Yogurt and red wine vinegar make a smooth and tasty dressing for this easy picnic dish. Tarragon can be added or used as a substitute for basil. Since sweet potatoes are available year-round, try serving this dish warm in cooler months; simply drain the potatoes and don't rinse them before adding the dressing.
 * Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Source: All New South Beach Diet Cookbook
 * Prep Time: 10 minutes | Cook Time: 20 minutes
 * Makes 4 (generous ¾-cup) servings

Ingredients

 * 2 medium sweet potatoes (1½ lb), peeled and cut into 1-inch cubes
 * ⅓ cup nonfat or low-fat plain yogurt
 * 1 small red bell pepper, diced
 * 2 scallions, thinly sliced
 * 3 Tbsp chopped fresh basil
 * 1 tsp red wine vinegar
 * ¼ tsp salt
 * ⅛ tsp freshly ground black pepper

Directions

 * 1) Place sweet potatoes in a medium saucepan and add cold water to cover.
 * 2) Bring to a boil and cook until tender, 8 to 10 minutes.
 * 3) Drain, run under cold water to cool, and drain again.
 * 4) In a large bowl, combine sweet potatoes, yogurt, bell pepper, scallions, basil, vinegar, salt, and black pepper.
 * 5) Serve at room temperature or chilled.

Nutritional information
Per ¾-cup serving :
 * 120 Calories | 0g Fat | 0g Saturated Fat | 4g Protein | 27g Carbs | 4g Fiber | 210mg Sodium