Sweet Potato Salad with Greek Yogurt & Raisins

Transient

One of the nice things about the company I work for is the way we celebrate employee birthdays. Every month we all bring something to share (except the birthday people, of course - they eat for free!) and get together over a little lunch party/potluck.

Last week was the potluck for June birthdays, and I wanted to throw together something a little bit “summery”. Completely disinterested in making a mayo-based salad (shudder), I decided to play around with some ingredients I already had in my kitchen and see what came of it. The result was this sexy little number.

What you’ll need:

  • 1 large sweet potato, cut into bite sized chunks

  • ~½ 500g container of plain Greek yogurt

  • ½ medium yellow onion, diced fine

  • 1 medium apple, peeled and diced fine

  • ~½ cup raisins

  • garam masala

What you’ll do:

  1. Place sweet potato chunks in a large pot and add water until just covered. Cover pot and bring to a boil. Reduce heat to medium-low heat and cook until tender, ~12-15 minutes. Be careful not to let your sweet potatoes turn to mush.

  2. Drain and rinse sweet potatoes with cold water. Put in fridge for ~30 minutes to cool.

  3. Mix yogurt, onion, apple, raisins and garam masala to taste. Add to sweet potato and mix carefully until coated. Refrigerate overnight.

  4. Nom.