Morrocan Potato Salad

Photo: Abby Smyers

Ingredients

1 Large Sweet Potato

1 1/2 pounds Yukon Baby Gold Potatoes

1 cup Celery; Minced

2 Shallots; Minced

2 cups Plain Non-fat Greek yogurt

2 tablespoons Moroccan Spice

1/2 Juice from a lemon (about 1 tbsp.)

1 teaspoon Black Pepper

1/2 teaspoon Mediterranean Salt

Preparation

Peel and slice the sweet potato into bite size pieces. Then slice the potatoes into bite sized pieces leaving the skin on.

Place the sliced potatoes in a large pot and cover with warm water. Place over medium high heat and add a pinch of salt. Bring the water to a boil, then allow to boil for 20-25 minutes. The potatoes will be done with you can easily pierce them with a fork. We don't want them to be too tender though so check after 20 minutes.

Drain the potatoes and allow to sit and cool while you mince the celery and shallots. Transfer the potatoes to a large bowl and add the celery and shallots.

In a separate bowl add the yogurt, Moroccan spice, lemon juice, pepper, and salt. Stir to combine.

Then pour the sauce over the potatoes and toss to coat. Refrigerate for up to an hour and then serve. This can also be made the day before and the flavors will continue to become richer and richer!