Summertime Sweet Potato Salad

Recipe Image

This recipe makes 4 servings
Recipe Nutrition Info Comments 0
Chef's View
Yogurt and red-wine vinegar make a tangy dressing for this easy picnic dish. Tarragon can be added or used as a substitute for basil.


  • 2 medium potato(es), sweet
    (1 1/2 pounds), peeled and cut into 1-inch cubes
  • 1/3 cup(s) yogurt, fat-free plain
    or low-fat plain
  • 1 small pepper(s), red, bell
  • 2 medium scallion(s) (green onions)
    thinly sliced
  • 3 tablespoon basil, fresh
  • 1 teaspoon vinegar, red wine
  • 1/4 teaspoon salt
  • 1 pinch peppercorns, black
    freshly ground,


  • 1

    Place sweet potatoes in a medium saucepan and add cold water to cover. Bring to a boil and cook tender, 8 to 10 minutes. Drain, run under cold water to cool, and drain again.

  • 2

    In a large bowl, combine sweet potatoes, yogurt, bell peppers, scallions, basil, vinegar, salt, and black pepper. Serve chilled.

  • Each serving is a generous 3/4 cup.
Nutritional Information Amount Per Serving
  • Calories120
  • Total Fat0g
  • Saturated Fat0g
  • Sodium210mg
  • Carbohydrates27g
  • Dietary Fiber4g
  • Protein4g
  • Cholesterol-
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