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This baby sweet potato salad is added with mayonnaise, it will become your new choice for summer barbecue.
Baby Sweet Potato Salad
I like the delicious homemade potato salad, this one is absolutely delicious, especially if you don’t like the traditional potato salad with mayonnaise. It uses only one tablespoon of mayonnaise, but still contains a lot of Dijon mustard, olive oil and red wine vinegar. And because it uses red potatoes, there is no need to peel them, so the speed is faster!For a lighter potato salad recipe, try this Rainbow Potato Salad with Summer Apple Potato Salad.
This healthy sweet potato salad is my favorite way to enjoy potato salad. Sweet potatoes provide vitamin C, vitamin B6, potassium, iron and dietary fiber. When eaten with the skin, their fiber content is even higher.
Should I cut the potatoes before cooking the potato salad?
Yes, I like to cut the potatoes into the same size so that they cook faster and more evenly.
How to make baby sweet potato salad
Potato salad is super easy to make. When your potatoes are boiling, prepare and mix all other ingredients. This is what you need:
- Vegetables: small sweet potatoes, green peppers, red onions, green onions
- Sauce: Dijon mustard, extra virgin olive oil, red wine vinegar, mayonnaise, salt and pepper
What to serve with potato salad
This red potato salad is perfect for picnics or barbecues. You can do it the night before, so it’s ready.It would be great with it Hamburger, roast chicken, Or sandwich.
Variety:
- If you can’t find small red potatoes, use regular red potatoes or golden potatoes.
- Mix green pepper with another color pepper or add celery.
- Replace the red onions with shallots.
- Add fresh dill to this potato salad.
More summer recipes you will love:
Baby Sweet Potato Salad
This baby sweet potato salad is the perfect light meal, or summer barbecue or picnic lunch. It is light, easy to make, and has a lot of fresh flavor.
- 4 cup Baby red potatoes, Cut into small pieces
- 1/2 cup green pepper, Diced
- 1/4 cup Shallots, Diced
- 3 Chives, Diced
- 1 1/2 teaspoon Dijon mustard
- 1 Spoon Extra virgin olive oil
- 1 Spoon Red wine vinegar
- 1 Spoon Reduced fat mayonnaise
- Salt and fresh pepper
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Bring a pot of salt water to a boil. Add potatoes and cook until soft, about 10 minutes. flow away.
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When cooking potatoes, mix red onion, green pepper, mustard, olive oil, vinegar, and mayonnaise, and season with salt and pepper.
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After the potatoes are cooked, toss them into a bowl with the seasoning and season with shallots and extra salt and pepper.
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Serve at room temperature or refrigerate until ready to eat.
service: 3/4 cup, Calories: 107.2Kcal, Carbohydrates: 17.8G, protein: 2.2G, fat: 3.2G, fiber: 2.1G
Blue smart point: 3
Green smart point: 3
Purple smart point: 1
Points+: 3
Key words: Gluten-free vegetarian meal
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