Primal Sweet Potato Salad Recipe and Pinot Noir Wine Pairing
Learn how to make my killer (and healthy) sweet potato salad recipe (that happens to also be PRIMAL!) and pair it with a 2018 Owl Box Pinot Noir from Grocery Outlet.
3 to 4 medium-sized white sweet potatoes, peeled cut into 3/4-inch chunks
1 cup Greek yogurt
2 Tbsp. apple cider vinegar
1 tsp yellow mustard
Dash of paprika
1-1/2 tsp. salt
1/4 tsp. ground black pepper
1 tsp Garlic Powder
1/2 cup thinly sliced fennel bulb
1/2 cup chopped red onion
2 hard-boiled eggs, chopped (optional)
4 slices thick-cut cherrywood or applewood bacon
Cook the bacon in the microwave and drain on a paper towel.
Cover potatoes with water and bring to a boil. Reduce heat to low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly. Combine the yogurt, vinegar, salt and pepper in large bowl. Add potatoes, fennel slices, onion, eggs, then the bacon.
If you like a little chill on your potato salad, you can refrigerate for about a half hour. However, I like mine room temperature so I pretty much eat the salad right after I put it together.