This Greek sweet potato salad has all the ingredients of a good greek salad and is very paleo friendly. Highly nutritious and delicious too!
I’ve been craving potato salad and macaroni salad lately. I guess it’s spring has finely arrived at my hometown and I’m already thinking about summer barbecues and salad recipes. However traditional macaroni salad and potato salad are not very Paleo friendly. I tried making a macaroni salad with summer squash and while it was ok, it wasn’t great. So I thought I’d try something different with sweet potatoes. Sweet potatoes are considered a better option when you are following a Paleo diet because it has a lower glycemic index than white potatoes and because they are chock full of nutrients.
While sweet potatoes are very good for you, I’m not a huge fan. They are a bit too sweet for me and I’d much rather eat a white potato. However I thought it might actually taste good with the flavors of a greek salad: kalamata olives, feta cheese, lemon dressing. Low and behold it did.
Paleo Greek Sweet Potato Salad
First you want to chop up your sweet potatoes into cubes and put them in a pot of water. Bring to a boil and keep checking until the potatoes are soft. When done, drain and put in the refrigerator to cool down. In the meantime make your dressing and chop your other ingredients. I used kalamata olive, red onions, yellow and orange peppers, and feta cheese. The dressing was a simple lemon vinaigrette dressing and went perfectly with the rest of the ingredients. I used lemon juice, olive oil, oregano, salt, pepper and garlic.
When the potatoes are cooled, toss them with the rest of the ingredients and the dressing. Refrigerate for awhile and it’s ready to eat. It tastes just as good if not better the next day. If you are not a sweet potato fan I am confident that this would taste just as good with white potatoes or even pasta. Enjoy!
- 4 Sweet Potato, cubed
- 1 cup sweet peppers, chopped
- ½ red onion, chopped
- ½ cup kalamata olives
- ¼ cup feta cheese
- ¼ cup olive oil
- ⅛ cup lemon juice
- 1 teaspoon crushed garlic
- ½ teaspoon oregano
- salt and pepper to taste
- Cube your sweet potatoes and cook them in a pot of water until fork tender.
- Drain and cool in the refrigerator for 10 minutes.
- In the meantime cut up your red onion, olives and peppers.
- In a separate smaller bowl, mix your lemon juice, olive oil, garlic, oregano, salt and pepper.
- When your potatoes are cooled, mix in the rest of the ingredients and dressing and toss well.
- Add the cheese at the end and toss gently.
- Refrigerate until ready to eat.