Potato salad is a traditional summer favorite and shows up everywhere. It seems no matter what you do to make your potato salad a bit more unique, it is still potato salad. If you’re looking for something a bit more nutritious and more diet friendly, give Moroccan Sweet Potato Salad a try. The spices are unique to potato salad as are most of the ingredients. I use my own blend of Moroccan seasoning which is easy to make and is included in this recipe. The seasoning blend is also very good on roasted or grilled meats. This recipe has a fat-free yogurt dressing as well as a bit of cumin. We know both are good for us. Give it a try and you may become a sweet potato salad convert!
½ cup grated cucumber
1/3 cup diced red pepper
¼ cup fresh or frozen peas
3 green onions, diced with tops
¼ cup sliced black olives, and/or golden raisins
1 container fat-free, plain, Greek yogurt
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon Moroccan seasoning – see below
Peel sweet potatoes and dice into large cubes, about ¾ inches. Drop into boiling, salted water and cook 4 minutes or until just tender but not soft all the way through. Shock the potatoes in cold water to stop the cooking and drain. In a large bowl add potatoes. Seed a cucumber but leave peel on and grate the needed ½ cup. Add to potatoes. Add pepper, peas, onions, and black olives or raisins if using. Stir gently to mix. In a small bowl add the yogurt, honey, and lemon juice and mix. Add the dressing to the potato mix and stir gently to coat the potato mixture. Add extra salt to season to taste as needed. Cover and chill thoroughly for several hours prior to serving.
Moroccan Seasoning Blend
1 ½-teaspoon cinnamon
1 ½ -teaspoon ground coriander
1-teaspoon cayenne pepper
1-teaspoon ground ginger
1-teaspoon onion powder
1 tablespoon parsley flakes – crushed
Add all the ingredients and store in a sealed container.
This is delicious on grilled or roasted chicken and pork. It is really good on steak too.