A nice variation of potato salad. I peeled, diced and simmered the sweet potato until it was done, as did not want to use the oven just for this. I had no yogurt, so in the morning I took my kefir grains and dropped them into some heavy cream. By the time I got home, I had a lovely mascarpone-thick cream with a slight tang. I did use rather more red onion, as there were no hot peppers of any kind, and did add some red pepper flakes. The fresh pepper would have been a nice addition. This was served with hamburgers, and I have to say, I think I preferred it warm - it was not as appealing to me when I had it chilled this morning. That or at room temperature. Just a personal preference.
I enjoyed this using mayo and sour cream instead of yogurt. I loved all the veggies and served it warm.
This is a very nice potato salad. We absolutely love sweet potatoes and I especially enjoyed the use of yogurt and the agave nectar in this dish. The only change I made was to use minced jalapeno pepper and I used red bell pepper and less celery. Served at room temperature vs. chilled -- makes a great side to any meat dish especially bbq. Made for PRMR, November, 2013.