Remake: Potato Salad

When I think of potato salad, I think of white potatoes tossed in lots of mayonnaise, maybe with a vegetable like onions or celery or with a hard-boiled egg or some bacon. Truthfully, I like potato salad, but it’s usually just this creamy, unhealthy mess. So for this week, when we thought of remaking potato salad, one of my first instincts was how do I make healthy potato salad? And, one of my thoughts was to find a sweet potato salad instead of using some type of white potato.

What I ended up with was a great, colorful sweet potato and poblano pepper recipe from Budget Bytes. The salad was delicious, and was a great side dish to some carne asada. 

Roasted Poblano and Sweet Potato Salad (recipe from Budget Bytes)


2 sweet potatoes

2 poblano or pasilla peppers

1 can of black beans

1 cup of frozen corn kernels, thawed

1/4 red onion, diced

1 medium lime

3 Tbsp olive oil

1 bunch cilantro (optional)

2 tsp ground cumin

1/2 tsp salt


1. Heat the broiler to 400 degrees and place the poblanos on a baking sheet. Place in the oven to roast, at least 20 minutes until the skin is blackened and blistered. Flip the poblanos 5 minutes before finished. When finished, take out of the oven and place into a ziploc bag. Let sit.

2. Peel the sweet potatoes and dice. Toss with olive oil, cumin, and salt. Feel free to add more seasoning if necessary.

3. Switch the oven to the bake setting after the peppers are done and add the sweet potatoes to the baking sheet. Add the potatoes to the oven and bake 25-30 minutes, until soft.

4. While the potatoes are in the oven, thaw the corn kernels, drain and rinse the can of black beans, dice the red onion, and chop up the cilantro. Toss together in a medium bowl.

5. Once the peppers have cooled, peel the skin off and dice the peppers. Add to the bowl.

6. When the potatoes are finished, let them cool, about 10 minutes. Add to the bowl and toss everything together. Squeeze lime juice over the salad and toss again.



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