Potato salad – it’s the preferred side dish of backyard barbeques, potlucks and warm-weather celebrations. But instead of the old egg-mayo-potato combination, why not change things up by bringing this sweet, spicy and flavorful creation to your next get-together? Your friends and family are guaranteed to love it!
- 3 pounds sweet potatoes, peeled and cut into 1/2 inch cubes
- 1 teaspoon sea salt
- 2 tablespoons spicy mustard
- 1/2 cup finely chopped basil
- 1/4 teaspoon freshly ground pepper
- 1/4 cup olive oil
- 3 Tbsp. red wine vinegar
- 1/4 tsp. sugar
- 1/4 tsp. ground cinnamon
1. Place the potatoes in a large pot of salted water. Cover potatoes with cold water
and bring to a boil. Reduce to a simmer and cook until tender, approximately 20
minutes. Drain and rinse with cool water then cut into quarters.
2. Whisk together mustard, olive oil, vinegar, sugar, cinnamon, sea salt and pepper;
pour the mixture over the hot potatoes, toss, and set aside for 30 minutes. Just
before serving, add the basil; toss to combine.
Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free “˜Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter and Pinterest; she’d love to hear from you!