This recipe puts a new, healthier spin on a Fourth of July favorite! Instead of using regular russet potatoes, it has red and sweet potatoes – but not just any red and sweet potatoes. These are grilled to crispy perfection. Most importantly, this potato salad doesn’t have mayo and uses one of my favorite substitutes – nonfat plain Greek yogurt – and does so without sacrificing texture or taste.
- 3-lb. bag petite red potatoes, quartered
- 1 sweet potato, peeled and cut into 1-inch cubes
- 1 cup nonfat plain Greek yogurt
- 1 tsp. Dijon mustard
- 1 tsp. coarse ground mustard
- 1 medium or 1 cup red bell pepper, diced
- 1 cup corn, grilled
- 2 Tbsp. red onion, diced
- 5 scallions/green onions, sliced
- Chives, handful, chopped
- Dill, handful, chopped
- 1 tsp garlic, minced
Put the red potatoes in a large pot, and fill it with cold water until the potatoes are covered with about 2 inches. Bring the water to a boil over high heat. After the water starts to boil, add the sweet potatoes. Return to boil, and cook for 8 more minutes. Drain the potatoes, and set aside to cool.
While the potatoes are cooling, feel free to fire up the grill for the corn. I typically cook with canned corn, because I can’t eat it off the cob (bonded front tooth circa 1996) and don’t enjoy the idea of cutting corn off the cob. After draining the fluid from the canned corn, empty the corn onto a piece of foil. Cover it with another piece, and pinch the edges to make a pouch. Grill for 5 minutes in direct heat or 10-15 minutes in indirect heat.
In a large bowl, mix the nonfat plain Greek yogurt, dijon mustard, coarse ground mustard, red bell pepper, corn, and red onion.
Grill all sides of potatoes, except for the sides with skin, until grill marks appear. This should take a couple of minutes per side, depending on your grill. Once the potatoes cool, carefully mix into the Greek yogurt/mustard/pepper/corn/onion mixture so maintain the potatoes shape.
Divide among six plates or bowls.