When you live in Minnesota I don’t think it can even be considered summer without potato salad. Every graduation party, family reunion, and barbecue has potato salad. Now I may be biased, but I think that my mom’s version is the best. Well, my take on her potato salad recipe. Which by the the way, I can’t believe I have never shared with you guys yet! Don’t worry…a post is in the works!
In the meantime I have been working on a new, kicked up version of potato salad. I think you are going to LOVE it. It is made with roasted sweet potatoes, bacon, and Chipotle Tabasco Sauce. The dressing is made primarily out of Greek yogurt…that makes up for the bacon, right?
If I were you I would not wait until you have a gathering to make this recipe. Make it for dinner tonight!
It starts with roasted sweet potatoes.
The spicy dressing is made from nonfat Greek yogurt, a touch of mayo, apple cider vinegar, honey, and this AMAZING Chipotle Tabasco Sauce. Much easier than opening up a can of chipotles in adobo just to use a tiny bit, and equally as delicious and spicy! You can adjust the amount of chipotle in the dressing to be more or less spicy.
The roasted sweet potatoes, red bell pepper, red onion, green onion, and crisp, smoky bacon go into the salad and get tossed in the yummy sauce.
And I give you maybe the most delicious potato salad I have ever had. It got the Brandon stamp of approval too! He could barely stop eating this one!
- 3 medium sweet potatoes, peeled and cut into cubes
- 8 slices of cooked, chopped bacon
- 1 red bell pepper, diced
- ½ cup red onion, diced
- 3 green onions, tops and ends trimmed off, thinly sliced
- ¼ cup mayo
- ½ cup nonfat plain Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp Tabasco Chipotle Pepper Sauce
- ½ tsp dried cilantro
- Preheat oven to 400 degrees.
- Cook your bacon. You can fry in a pan or cook in the oven. I like to put my bacon on parchment paper-lined sheet tray in a 400 degree oven until it reaches the desired crispness.
- Let bacon drain on paper towels and chop when cooled.
- Wash, peel, and cut sweet potatoes into bite-sized cubes. You don't want them too small or they will break up easily in the salad.
- Place the sweet potatoes on a sheet tray and drizzle with olive oil. Season with salt and pepper and toss to coat.
- Bake the sweet potatoes for 40 minutes. They should be soft and starting to brown.
- Let the potatoes cool for at least 10 minutes.
- While the potatoes are cooking, diced red pepper and onion. Slice the green onions.
- Make the dressing by adding mayo, yogurt, cider vinegar, honey, chipotle sauce, and dried cilantro to a mixing bowl. Stir until well-combined. If you would like your sauce more spicy you can taste and add more chipotle sauce at this time. I didn't add salt and pepper to this mix as the potatoes are already seasoned and the chipotle sauce has plenty of salt.
- Add your cooled potatoes, red bell pepper, onion, green onion, and chopped cooked bacon the the dressing bowl.
- Fold everything together gently so you don't break up the sweet potatoes too much.
- You can eat this immediately while it is slightly warm or refrigerate. It is delicious either way!