Description Edit

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.

Ingredients Edit

Directions Edit

  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 Edit

Per ¾-cup serving :

  • 120 Calories | 0g Fat | 0g Saturated Fat | 4g Protein | 27g Carbs | 4g Fiber | 210mg Sodium
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