Now that it’s officially summer, we all will be consuming potato salad at our barbeques and cookouts. Traditionally, these salads are made up of the starchy based Irish potatoes and other ingredients. This tasty and delicious dish can pack on the calories as well as raise the glucose level within the body. And, if one is watching the blood sugar numbers that could be problematic.
Thank God, there’s is a substitute. Just the other day, I was turned on or I should say re-introduce to this ‘kiss-ass’ sweet potato salad recipe. I must have tried a few times in the past; however, my good friend, Suzette whet my appetite with her version. In fact, when when gave a sample to a pregnant co-worker, the baby kicked. True story. The baby never ever kicked/moved; however, when expected mom ate my friend’s sweet potato salad, the baby jumped for joy. And, so did I.
In general, I love sweet potato. I love it baked, mashed and fried. So, it was a pleasure to revisit this healthy way of making potato salad. Thus, today, I substituted my Irish for the sweet orange version. It was simple and oh, so delish!
- Sweet potatoes (2 medium)
- Egg (1 large)
- Sweet corn (1/2 can)
- Green onion (1 stalk)
- Onion (1 diced tsp)
- Celery (1 stalk)
- Bell pepper
- Mayonnaise (2 big tbps)
Diced sweet potatoes and egg are placed in tap water with salt and brought to a boil. After potatoes become fork tender these are drained and placed in a bowl. Cook egg until its hard boiled. Then cool down under tap water and remove shell. Chop egg to desired sizes and add to potatoes. Finely dice celery, onions and other veggies. Drain corn and add. Sprinkle with salt and pepper and add mayonnaise. Gently fold all ingredients until properly combined. Sprinkle finished dish with a little paprika and garnish with parsley.