Sweet Potato Salad

This might be the last recipe you see from me for a while (I just packed pretty much my entire kitchen!) so at least it's simple, Summery, and super yummy!

I actually didn't come up with it...someone tweeted a link to a potato salad recipe that was half regular baker potatoes and half sweet potatoes.  I don't remember the whole recipe but it was a fairly basic potato salad recipe so I decided to just wing it and see what happened.

What happened was that I almost burnt the kitchen down!  I was originally planning on making this for Saturday evening so got to work mid-afternoon.  I started out with three lovely Yukon Gold potatoes and I reasonably large sweet potato...

Peeled and chopped everything into cubes...and put the Yukons on to boil.  Set the timer, then wandered off to do some packing.  A little while later Katie popped by for a final visit (she's going to be out of town when I leave)...we chatted for the better part of an hour.  After she left I got back to work on my packing.  As I walked up the stairs I thought "it smells like someone is BBQing"...didn't even occur to me that the smell was coming from my kitchen!!

But I just happened to go into the kitchen for something and low and behold there was my pot of boiling potatoes!!!!  Not quite boiled dry (thank Gawd potatoes hold a lot of moisture) but still burning to the bottom on the pot!!  IDIOT!!  Obviously I never heard the timer when it had gone off!!!

Anyway, thankfully I clued in before anything bad happened...and thankfully I have good quality, heavy bottomed pots so nothing caught on fire or melted or anything.  Bloody hell.

So...anyway....no regular potatoes for this potato salad.  :)

Thus Sweet Potato Salad was born.

Simple recipe (2 servings):

• 1 large sweet potato, peeled and cubed
• 2 hard boiled eggs (yolks optional), chopped
• 1 heaping tablespoon light sour cream (plain yogurt works too)
• 1 tablespoon light mayo
• 1/2 teaspoon dry mustard
• 1/4 teaspoon dry dill
• 2 green onions, snipped
• salt & pepper to taste

• Steam (not boil) the sweet potatoes until fork tender.  Rinse with ice cold water to halt cooking process.  Drain well.
• In the meantime mix sour cream, mayo, and seasonings together in mixing bowl.  Add eggs and green onions.  Taste and re-season if necessary.  (Pre-mixing the dressing makes it easier to coat everything.)
• Two options:  mix everything together while the sweet potatoes are still warm - OR - chill the potatoes overnight and mix everything together the following morning. 
• Serve right away or let chill.

I ended up not actually making this until last night. I made the warm version and served half of it alongside my open-face Greek Turkey Burger.

Tonight I crumbled a warmed leftover burger patty over the cold salad.

Either way was a deliciously different take on a classic Summer dish!  Nom!!

FYI: a lot of soaking in hot water and elbow grease was involved, but that pot came 99% clean.  phew!