BRAZILIAN POTATO SALAD

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu adds protein while being plant-based.

Boil sweet potatoes in a large saucepan on high heat for about 30 minutes until soft but not mushy.

Drain the hot water and let the sweet potatoes cool enough to handle.

Peel the sweet potatoes and cut them into little cubes, placing them in a large bowl.

Add 1/3 cup of red kidney beans (or black beans if available) to the bowl.

Add about 1/4 cup of coriander and half a red onion (about 1/3 to 1/2 cup when chopped) to the bowl and toss gently.

In a separate small bowl, mix 1/3 cup mayonnaise, 2 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 tbsp red wine vinegar, 1/2 tsp salt, and 1/2 tsp pepper until combined.

Pour the dressing over the salad and gently toss to combine.

Cover and chill in the refrigerator for 1 to 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens