Sweet Potato Chicken Salad

Potato salad is a staple at any good picnic or BBQ.  I grew up chowing down on my mom's egg-style potato salad made with heaps of yukon gold potatoes, mayo and mustard.  For some reason it never occurred to me that potato salad could be any different.  When I moved to the South, I was introduced to potato salad made with sweet potatoes.  Why had this never occurred to me before?

After trying a few potato salads around the city, I combined the flavors of a few of my favorites into my own sweet potato salad recipe.  The other night we had some left over chicken in the fridge so I threw that in for some added protein.  Scooped over lettuce, this salad was a perfect light dinner.  Enjoy!

Sweet Potato Chicken Salad
Serve 4

1 1/2 pounds sweet potatoes
1/4 cup mayo
1/4 cup Dijon mustard
1/2 Tablespoon lemon or lime juice
2 Tablespoons buttermilk
1 1/2 teaspoons sugar
1/4 cup chopped green onions
2 Tablespoons chopped pecans
1 cup cooked chicken, diced

Peel and dice potatoes; boil potatoes until slightly softened (about 10 minutes).  Drain potatoes and let cool slightly.  Meanwhile, in a small bowl mix mayo, mustard, lemon juice, buttermilk, and sugar (adjust any ingredients to suit your taste).  Place potatoes in a large bowl with green onions, pecans, and chicken.  Add mayo mixture and stir ingredients until potatoes are well coated.  Chill in refrigerator until cool.  Serve over lettuce or on a roll.

Comments

[NOJuju]

That sounds delicious!