Sweet Potato Salad

I found this recipe in the Goodness Me magazine (organic health food grocery store). It sounded so good I just had to try it. We love potato salad around here, but we don't eat it often because of the high fat content in the traditional version. This one is made with sweet potatoes which are rich in complex carbohydrates, dietary fiber, beta carotene, vitamin C, and vitamin B6.


4 sweet potatoes, peeled and sliced thin
1/2 cup green onion, finely chopped
1/2 cup italian parsley, finely chopped
1/2 cup dried cranberries
1/2 cup pumpkin seeds

Add sliced sweet potatoes to boiling water.  Boil for 5 minutes.  Pour into ice bath.  Dry well.   Place in large bowl.

Dressing
1 tbsp tamari (a type of soy sauce - look for low sodium version in your health food store)
3 tbsp Parmesean cheese
1 tbsp grainy mustard (I personally like dijon but regular grainy mustard is fine)
1 tsp herbamare (an aromatic healthy sea salt)
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
Fresh black pepper

Pour everything into jar except cheese and shake well.  Add cheese and shake again.

Combine with sweet potatoes in large bowl and toss well.  Enjoy!

Recipe created by Sarah Pomeroy.

REVIEW:   We're not normally sweet potato fans here but this was a huge hit.   The kids loved the cranberries and it was really tasty and yummy.   I will make this again for summer bbq's instead of the traditional version.