Looking for a special dish to bring to your next summer picnic or backyard barbecue? This Spicy Sweet Potato Salad is it! It's thoughtfully loaded up with a range of ingredients that perfectly complement one another, including some creative additions that bring new flavors to the typical potato salad. The giardiniera effectively adds some zest, which plays nicely off of the creaminess and tanginess supplied by the mayo and Greek yogurt. Additionally, the ratio of Yukon Gold to sweet potatoes tasted just right and added some additional flavor dimensions. Give this recipe a shot!
Ingredients
3 medium Yukon Gold potatoes
2 medium sweet potatoes
4 pieces bacon, cooked and diced
½ cup sweet zucchini pickles, diced
1/3 cup mayo
1/3 cup plain Greek yogurt
2 tbsp Dijon mustard
½ red onion, diced
1 tbsp sugar
1 tsp seasoned salt
1 tsp garlic powder
Black pepper, to taste
4 dashes Worcestershire sauce
½ cup Poppy's giardiniera, diced (hot giardiniera provided a nice kick, but mild would also be good)
Directions
In a large pot, cover the whole unpeeled potatoes with cold water. Boil over high heat until you can easily pierce a potato in the center with a knife or fork.
Drain the potatoes and allow them to cool before chopping them into cubes.
Whisk together the mayo, Greek yogurt, diced pickles, Dijon mustard, diced onion, sugar, salt, garlic powder and giardiniera to create the dressing.
Pour the dressing over the potatoes and give everything a good mix. Fold in the bacon.
Top with diced green onion if desired. Serve chilled or at room temperature. Refrigerate leftovers.
