Food Tip For a nutritious twist on potato salad, try our Sweet-Potato-Lime Salad recipe, which is packed with fiber and vitamin C.
Looking for an alternative to old-fashioned potato salad? Feast your eyes on our Sweet-Potato-Lime Salad, flavored with balsamic vinegar, lime and fresh herbs. Sweet potatoes and yams are loaded with beta-carotene, which the body converts into vitamin A. The beta-carotene in fruits and vegetables may help protect against breast cancer, vision problems and sun damage to the skin. Beta-carotene is fat-soluble, meaning your body needs dietary fat to help break it down. Try drizzling your salad with olive oil, tossing in a handful of nuts, or garnishing with avocado slices.
Yield: 4 servings
3 large sweet potatoes and/or yams, cut into bite-size pieces (4 cups)
1 bunch green onions, chopped (about 1/2 cup)
1 red bell pepper, seeded and chopped (about 1 cup)
1/2 sweet onion, chopped
4 ribs celery, chopped (about 1 cup)
2 tablespoons balsamic vinegar
juice and zest of 1-2 limes (about 2 tablespoons of juice, or to taste)
1/2 cup chopped parsley or cilantro
1. Steam sweet potatoes for 10 to 12 minutes, until tender but still firm, or bake at 400°F until just tender. Peel and cube. Place in a bowl.
2. Add green onions, red pepper, sweet onion, celery, vinegar, lime juice and zest, and parsley. Mix.