Potato Salad Makeover!

This month has been full of parties. It started with July 4th, then a few birthdays and pool parties were added into the mix; it could have meant a recipe for overeating. One of my old favorite summer foods used to be potato salad. The more mayonnaise and egg mixture added to the potatoes, the more I loved it. I could sit with a spoon and a tub of potato salad and have my own personal party. Now, the thought of the thick mayonnaise could almost make me gag.

This month has been full of parties. It started with July 4th, then a few birthdays and pool parties were added into the mix; it could have meant a recipe for overeating. One of my old favorite summer foods used to be potato salad. The more mayonnaise and egg mixture added to the potatoes, the more I loved it. I could sit with a spoon and a tub of potato salad and have my own personal party. Now, the thought of the thick mayonnaise could almost make me gag. 


One of my clients is a fantastic cook and we were chatting a couple weeks ago about recipes. She pulled a few super yummy sounding ones out. I haven't really made potato salad in years, but she listed off a new improved way of making it. I couldn't wait to rush to the grocery store to buy the ingredients and give the new recipe a whirl. 



The verdict is: 2 thumbs up! This recipe is full of protein, vitamin A, vitamin B6, vitamin C, and fiber. Not to mention, full of flavor and texture! I am not one that likes deprivation and banning foods that I truly love. On the other hand, I do love taking dishes that I no longer eat because they do not feed my body any nutrition, and turning them into tasty meals that fill me up and leave me feeling satisfied. Enjoy this easy, healthy potato salad recipe! Yummy!


Sweet Potato Salad


Ingredients

2 medium sweet potatoes, about 1 lb, cut into 3/4 inch cubes
2 tbsp oil total
2 tbsp fresh lime juice (from one large lime), plus wedges for serving
1 (14.5-oz) can black beans, drained and rinsed
1/2 medium red onion, finely chopped
1/2 cup chopped fresh cilantro
1/4 tsp red pepper flakes (optional)

Directions
Cube potatoes. Line rimmed cookie sheet with foil. Place potatoes on foil. Drizzle 1 tbsp of oil over potatoes, season with salt and pepper (I did use the red pepper flakes here,) and then toss to coat. Make sure potatoes are single layer so they cook evenly.

Roast potatoes at 450 ° F for 25-35 minutes. Toss once during cooking so they don't get too brown on one side. (I baked them for 20 minutes, then tossed, then baked for 15 more.)

In large bowl, whisk lime juice and 1 tbsp oil. Season with coarse salt and pepper. Add sweet potatoes, beans, onions and cilantro. Mix gently to combine. Can be served warm or at room temperature. I made mine in the morning, refrigerated, then set on counter an hour before serving. 

Until we chat again; live healthy, eat healthy!

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