In an earlier post, I mentioned that my all-time, favorite food is POTATOES. Because of the time of the year, I have been craving potato salad almost daily - Who doesn’t love a good potato salad?! While there certainly isn’t a good “healthy” substitute for a mayo-filled regular potato salad, there are other options that are just as delicious and would be great to have at any BBQ.
This warm weather and bathing suit season is a great time to lighten up any summertime favorite! While I do enjoy a good creamy salad every once and awhile, it is nice to have options during the week that could easily be incorporated into my meal prep and last during the week without compromising flavor.
An easy substitute for regular potatoes ---> Sweet potatoes. Instead of creating a creamy potato salad, a vinaigrette-based salad can lower the fat but not the quality. The Southwest Sweet Potato Salad recipe below is a simple and fast alternative which packs more nutrients, is lighter on your stomach, and should fit right into your BBQ menu!
What are your summertime favorites?
Southwest Sweet Potato Salad
*Makes around 6-8 servings depending on the size of your sweet potatoes
4 medium sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 red pepper, diced small
½ cup drained corn (fresh, canned, or cooked frozen corn)
5 green onions, sliced
¼ cup cilantro (more for garnish, if desired)
½ cup Italian dressing (gluten-free)
¼ teaspoon salt
*Avocado for garnish, if desired
Put sweet potatoes into stock pot and fill with water just until potatoes are covered. Turn burner on high and bring to boil. Once boiling, set timer for 8-10 minutes or until potatoes are cooked through - BE CAREFUL not to overcook or potatoes will get mushy. Drain and rinse in cold water to stop the cooking. Place into large bowl.
Mix all of the above ingredients together. Cover. For best flavor, refrigerator for at least 1 hour before serving.
Give one last stir and garnish with cilantro leaves and diced avocado, if desired.