this is not my grandmother’s german potato salad:
this potato salad is a little sassy, smoky and spicy.
(something like a quirky younger sister to the traditional russet potato salad I have fond food memories of)
the grape tomatoes with sweet potatoes, black beans, avocado and chipotle greek yogurt dressing all play well together in the pool
the ingredients are basically season-less in this day and age but this will be a light and satisfying choice when tomato season comes back around.
homegrown tomatoes are one of my favorite things.
if you don’t like tomatoes or don’t have any in the house, you could add chopped bell pepper or another vegetable for the crunch factor.
ingredients can be added or subtracted to meet personal preference
the make ahead and chill quality of this dish is an added bonus:
it makes for a great potluck dish
or make it on a Sunday and portion into smaller containers for work day lunches or dinners.
the greek yogurt instead of mayo makes it feel good food to make for you and yours.
Nifty Workweek Trick:
add the avocado separately to each serving. that way it doesn’t oxidize and look unappetizing.
happy cooking! #getinthekitchen
- 5 small or 4 medium sweet potatoes peeled and diced
- olive oil
- 1 C cherry or grape tomatoes
- 1 can black beans, rinsed
- 1 large avocado
- ½ C plain greek yogurt
- 1 tsp - 1 tbl chipotle pepper in adobo depending on your spice preference. I use about 2-3 tsp.
- 1 Tbl apple cider vinegar or lime juice
- 1 Tbl chopped cilantro +more for garnish
- preheat oven to 375 degrees F
- line roasting pan with foil
- in prepared pan, toss together diced sweet potato with a drizzle of olive oil
- roast sweet potato for 30 minutes until tender and cool completely
- in a large bowl with a lid, combine the greek yogurt, chipotle and adobo, and apple cider vinegar
- add remaining ingredients and toss to combine.
- eat immediately or chill for up to 5 days in an air tight container.