Loaded with saturated fat and chock-full of calories, regular potato salad is one of the worst side dishes you can choose. Mayonnaise is the main culprit, but there's also a serious dose of insulin-spiking carbs in most standard potato-salad recipes.
Lighten up with this version using sweet potatoes. A refreshing spin on a classic favorite, it's sweet and spicy and works perfectly alongside any main protein offering.
Ingredients
- Sweet potatoes, chopped, 3-1/2 cups
- Olive oil, 1/4 cup
- Balsamic vinegar, 1 tbsp
- Honey, 1/2 tbsp
- Salt and pepper, to taste
- Red bell pepper, diced, 1 medium
- Yellow bell pepper, diced, 1 medium
- Ground cumin, 1 tsp
- Orange zest, 1/2 tbsp
- Green onions, diced, 2
- Mint leaves, sliced, 1/4 cup
- Raisins, 2 tbsp
Directions
- Preheat the oven to 400 degrees F.
- Drizzle 2 tablespoons of olive oil over the potatoes, and add salt and pepper to taste. Place in the oven and bake for 25 minutes.
- Blend together the remaining oil, vinegar, honey, peppers, cumin, orange zest, and mint leaves.
- Once potatoes are cooked, toss with dressing. Then sprinkle the green onions and raisins over top. Serve immediately.
Nutrition Facts
- Serving size: 1 bowl
- Recipe yields: 6 servings
- Calories: 173
- Fat: 9 g
- Carbs: 23 g
- Protein: 2 g
