Recipe of The Month

Sweet Potato Salad!

Serves: 6
Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition Score per serving: (1 cup): 167 calories, 2 g fat (10% of calories),1 g saturated fat, 35 g carbs, 3 g protein, 5 g fiber, 77 mg calcium,1 mg iron, 263 mg sodium

Classic potato salad is made
with lots of mayo and often hard-boiled eggs. This version uses lowfat
mayo and skips the egg to cut the calories from about 550 to 167 and
trim the fat grams from 46 to 2.


  • 3 large sweet potatoes
  • 1 bunch scallions (about 6), trimmed and thinly sliced
  • 2 celery stalks, chopped
  • ¼ cup minced fresh parsley
  • 1/3 cup reduced-fat mayonnaise
  • ¼ cup nonfat buttermilk
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon Mustard
  • Salt and freshly ground black pepper to taste


Cut sweet potatoes into bite-size
chunks. Place in a steamer and
steam (over boiling water) for
10 minutes or until tender when
pierced with a sharp knife. Let cool,
then transfer to a large bowl. Add
scallions, celery, and parsley.

Whisk together mayonnaise, buttermilk,
lemon juice, and mustard
until creamy. Pour over potato
mixture and gently toss to mix. Season
with salt and pepper to taste.
Refrigerate until ready to serve.

To jazz up flavor, add a tablespoon
of sweet pickle relish and several
halved cherry tomatoes or both.

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