I always like finding ways to incorporate healthier choices into my cooking, especially for holidays and special occasions. This potato salad is perfect to bring to summer BBQs and a few simple swaps helped increase the nutrition a little bit.
4 medium sweet potatoes
5 slices (6oz) bacon, chopped
1 cup thawed peas
2 green onions, chopped
2-4 tablespoons honey mustard
2 tablespoons apple cider vinegar
1 teaspoon honey
1 tablespoon greek yogurt
1 tablespoon Dijon mustard
Salt and pepper
Peel and dice the sweet potatoes and then boil them in salted water until they are fork tender. It doesn’t matter what size you dice them, just make them even.
In a skillet, cook the bacon until crispy.
In a small bowl, mix together the honey mustard, cider vinegar, honey, greek yogurt, Dijon mustard, and salt and pepper. I actually just did this right in the measuring cup.
In a large bowl, add your cooked sweet potatoes, crispy bacon, thawed peas, and chopped green onions. Season with salt and pepper and pour as much dressing over the top as you’d prefer. I used all of it. Taste to see if you need to add anything.
Let it cool in the fridge for a couple hours and taste it again. The longer this sits, the better the flavors are.