There was a time that both me and Andrew followed the Paleo way of eating. For those of you who are not familiar with this lifestyle; Paleo is inspired by the way our ancestors ate, only pure, wholesome and unprocessed foods. Our diet consisted of lean proteins (lots of eggs for breakfast!), fruits and vegetables, and healthy fats from nuts, seeds, avocados, fish and grass fed meat. What we didn’t eat was white carbs and gluten (bye bye potatoes, bread, rice and pasta), dairy (bye bye greek yoghurt and cheese), legumes (bye bye lentils and beans) and not even soybean (bye bye tempeh and tofu) Focussing on what you can eat, really made us creative and at the end easy and quite satisfying. We felt energetic and we were never sick again! It makes perfectly sense that eating refined foods, trans fats and processed sugar, is the root of lots of diseases such as obesity, cancer, diabetes, heart disease, depression and even infertility. As our Paleo lifestyle lingered on, we find a balance between what work for us and what doesn’t. Now we are enjoying a little dairy and carbs, but then we opt for the healthy ones such as sweet potatoes and we try to eat as much as gluten free as possible. Ever since we are hooked on sweet potatoes, they are healthier and definitely sweeter then regular ones, not a hard choice right? I love to make sweet potato fries, baked sweet potatoes with all sorts of toppings or simply boiled like in this recipe. This sweet potato salad is in one word: A M A Z I N G ! It’s adapted from my moms famous potato salad, which contains regular mayonnaise. I’m especially very fond of the Japanese mayonnaise and the combination of the thick sour greek yoghurt makes it very fresh and creamy at the same time. If you want a even healthier option, use more yoghurt and less mayonnaise. The salad is perfect as a side dish during Summer BBQ days (it’s Summer somewhere in the world now!) or just as your ultimate comfort food when you are potato couching. No matter how you will have this salad, this one is a keeper!
Sweet Potato Salad
4 regular servings or 6 sidedishes
- 4 sweet potato yams or Garnet (orange skin)
- 4 Japanese sweet potatoes (purple skin)
- 1/2 cup kewpie Japanese mayonnaise, or more to taste
- 1 tablespoon greek yogurt, or more to taste
- 3 hard boiled eggs, roughly chopped
- 2 scallion / spring onions finely chopped
- sea salt and ground pepper to taste
- 1 small teaspoon of mustard
Remove skin from potatoes and chop in bite size pieces. In the meantime set soup pan with water on high heat and add potatoes in it. Boil the eggs and chop the scallion / spring onions finely. When potatoes are soft, remove from heat and drench water and let potatoes cool off. Prepare a big salad bowl and add all ingredients together, mix well and season with salt and pepper.