Happy #SnackSaturday! Today I whipped up a cute little side of this Indian-Spiced Sweet Potato Salad for a midday snack and it turned out delicious! You can serve it for any occasion where you would usually serve traditional potato salad, but the sweet potatoes and greek yogurt make it a much more nutritious option. The blend of Indian spices balances the sweetness of the sweet potatoes and adds an interesting touch.
Today I was trying to figure out a good healthy meal I could have for lunch, but I wasn’t really in the mood for a salad. I’ve got all these Indian spices that I purchased trying to replicate the dishes that I learned in my Indian cooking class that I wanted to put to good use. Then I remembered the yogurt-spice mixture that we marinated the paneer in for the paneer tikka masala a couple days ago, and I drooled a little bit.
So what would a combination of Indian spices and greek yogurt go well with? And then it hit me that I’d make a potato salad with the greek yogurt and spices. The only problem was that white potatoes are off my diet, so that brought my thinking to sweet potatoes! And it’s just as well because curry goes fantastically with sweet potato on every level. So there you have it.
This sweet potato salad was superb. I’m still experimenting with my “Indian spice mixture” but it was a lot closer to what it was last time I experimented. I’m getting just right slowly but surely! I should just buy a remade tandoori spice blend or something but I’m too stubborn for that. I want to figure it out on my own!
Indian-Spiced Sweet Potato Salad (serves 4)
- Two sweet potatoes, peeled and cut into cubes
- 1/4 cup greek yogurt
- 2 tsp water
- 2 stalks celery
- 1/2 cup chopped red onion
- 2 hard boiled eggs, chopped
- 1 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground caraway seeds
- 1/4 dry ginger
- 1/2 tsp chili powder
- 1/4 tsp cracked black pepper
- Juice from 1/2 a lime
Bring a small pot of salted water to a boil. When boiling, add in the cubes of sweet potato and boil for about 5-10 minutes, or until sweet potatoes are tender when cut with a fork but not too soft where they are mushy. You want the sweet potatoes to hold up to bring mixed in to other ingredients. Drain and let cool.
In a small ramekin combine the spices. Then take out 1/2 tsp of the spice mixture and add to a mixing bowl with the greek yogurt. Save the rest of the spice mixture for another recipe if you wish. Blend together the spices and greek yogurt, mixed with a couple tsp of water to thin it out. Add the salt and stir. This yogurt will be salty, but it will be used to season the sweet potatoes as well.
To the mixing bowl, add the sweet potatoes, celery, eggs, and onion, and fold to combine. Taste and season with more salt or spices if necessary. Add in the juice from half a lime and combine again. Crack a little more black pepper on top and serve.