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It’s SUMMER time and aren’t we all looking for unique dishes for pool parties, picnic and get togethers??
Well, this is a GREAT unique spin on an old favorite of potato salad.
Spicy Chipotle Sweet Potato Salad
I came up with it because I was recently making a super yummy Spicy Chipotle mayo/dip and thought it might make a great new mix in for potato salad. I have found that the flavors of Chipotle and sweet potato are a great match, so my recipe was born.
Let me know if you give it a try and comment below on YOUR favorite summer side dish.
Note- I don’t like heavy mayo, but if you do you may want to add more.
Yields 8
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Ingredients
- 4 medium sweet potatoes, diced
- 1-2 tablespoons olive oil
- 1 large avocado, diced
- 1/2 cup halved cherry or grape tomatoes
- 1 can of drains black beans (omit if strict paleo)
- 1/2 cup mayonnaise
- 1 tsp- 1 tablespoon chipotle in adobo sauce (depending on the heat you like, I ended around 2 tsp)
- 1/2 tsp cumin powder
- 1 tablespoon apple cider vinegar or lime juice
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
Instructions
- Preheat oven to 375F
- Prepare a baking sheet with foil
- Toss potatoes with oil
- Roast sweet potatoes for about 30 minutes or tender then cool
- In a large bowl mix the mayo, chipotle sauce, cumin and apple cider vinegar
- Add all the other ingredients and fold together with the dressing
- Salt and pepper to taste
- Sprinkle with chopped cilantro
- Cover and refrigerate for up to 1 hour or eat immediately.
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