No Derby party would be complete without heaps of potato salad!
This is a play on traditional potato salad made with sweet potatoes and apples. It’s sweet and bright, and surprising how you’ll find yourself going back for more!
The inspiration for this recipe came from Chef David Danielson’s Roasted Sweet Potato Salad with pecans and maple-bourbon reduction.
I thought the tang of yogurt would be a nice balance to the sweetness and mint is very Derby indeed!
Here’s what you’ll need:
• 4 large or 5 medium sweet potatoes, roasted, cooled and then peeled. You can totally do this a few days ahead of time.
• Greek yogurt and mayonnaise for creaminess.
• Whole grain mustard, honey, hot sauce like Crystal or Tabasco, and apps cider vinegar. All of the flavors add balance one another. The vinegar is just as important as the honey, and the hot sauce, as the mustard. You get it.
• Tart green apples. Let’s be playful!
• Scallions for the crisp onion flavor.
• Fresh mint, too!
Potato Salad is very much a slice and dice situation.
Start with the scallions from the whites all the way up to the greens. We’ll use a lot.
Dice the chilled and peeled sweet potatoes. Bite-sized is just right!
Thinly slice a Granny Smith apple.
The colors are delicious in and of themselves, ya know?
In a small bowl we’ll mix together the sauce for the potato salad.
Yogurt mixes with mayonnaise.
We’ll stir in the vinegar, hot sauce, mustard, and honey.
Generous amounts of salt and pepper too.
Give the sauce a taste before pouring it over the diced ingredients. If it tastes good to you, we’re in business!
Pour the sauce over the salad. You know how this goes.
Toss to combine.
Give it a taste. It may need more salt or acid.
Let the salad rest in the refrigerator for a few hours. The flavors will meld. Everyone will get real friendly and taste much better.
Garnish with extra scallions and torn fresh mint leaves.
This potato salad is super fresh and bright and unexpected and a twisty play on a Southern staple.
- 5 medium sweet potatoes, roasted, peeled and cubed to about 6 cups
- 1 Granny Smith apple, cored and sliced
- 3/4 cup sliced scallions
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon whole grain mustard
- 3 tablespoons apple cider vinegar
- 2 teaspoons hot sauce (like Crystal or Tabasco)
- salt and pepper to taste
- 1/4 cup chopped fresh mint leaves
- Roast sweet potatoes in foil until they're completely softened through and a sharp knife inserted in them meets to tension, about 1 hour. Allow to cool completely. Peel with a paring knife and dice into bite-sized chunks.
- Add potato chunks to a large bowl. Top with sliced apples and scallions
- In a small bowl whisk together yogurt and mayonnaise, mustard and vinegar, hot sauce, a good dose of salt and fresh cracked black pepper. Whisk to combine and taste. Add more acid, hot sauce, salt and pepper as necessary to your taste.
- Pour the yogurt mixture over the sweet potatoes. Toss to combine. Fold in mint. Transfer to a serving bowl and top with more scallions and mint. Refrigerate for 2 hours before serving.