Easy Summer Side: Sweet Potato Salad
Perfect for an outdoor potluck, your guests love this playful take on classic potato salad.
Give classic potato salad a new twist this summer with sweet potatoes, peppadews, dill, and a creamy Greek yogurt dressing. Toss two and a half pounds of peeled, chopped sweet potatoes with two tablespoons of olive oil, and season with salt and pepper. [MUSIC] Roast in a 400 degree oven for 15 minutes or until just tender. [MUSIC] Remove the potatoes from the oven and toss with two tablespoons of red wine vinegar. Then, let them cool completely. [MUSIC]. Transfer the potatoes to a large bowl. Add four chopped hard cooked eggs, a quarter cup of finely chopped peppadew peppers, half a cup of sliced green onions, and a quarter cup of chopped fresh dill. [MUSIC] For the dressing, in a small bowl, stir together a third cup mayonnaise and a third cup plain Greek yogurt. [MUSIC] Before serving toss the salad with the dressing and season with additional salt and pepper. [MUSIC] And there you have it. A fresh twist on potato salad, perfect for your next family barbecue or picnic. [MUSIC]
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