I think the classic potato salad is one of my favourite side dishes especially served with a good old British barbecue. It is however not the most healthy with all that mayonnaise and starchy potatoes. This is my healthier version using sweet potato and natural yoghurt, full of great taste and a lot less calories. The recipe below makes enough for 2 people having large portions so just double or quadruple the quantities if cooking for more.
Ingredients
500g sweet potato
Olive oil
Sprig of thyme
5 tbsp of natural yoghurt
1/2 tsp of ground garlic
1/2 lemon
3 sliced spring onions
3 sprigs of Greek Basil (optional)
Handfull of chopped chives
Salt and pepper
Method
Pre-heat the oven to 180°C. Peel the sweet potatoes and cut into bite-sized cubes. Place on a baking tray and season with salt and pepper. Drizzle with a little oil and a sprinkle of fresh thyme. Give it a good mix with your hands, then roast in the oven for 20 minutes. Check after 15 minutes, the sweet potato should just start to slightly brown and a sharp knife should pass through but still have a bit of firmness. Leave to cool.
Meanwhile mix the natural yoghurt, ground garlic, spring onions and lemon juice in a large serving bowl (big enough to hold the sweet potato too). Season with salt and pepper. Taste and adjust to your liking. Then add the sweet potato mixing it gently so all the peices are covered with the sauce. Sprinkle with the chives and Greek basil if using. Serve.