I know, it’s almost un-American to go to a picnic or BBQ  and not see everyone’s favorite….potato salad.  And a small helping ever once in a while is good for the soul.   But you can also be the hit of the summer cookout season with a new updated version, that is packed with super nutrients and fiber, instead of empty calories and fat.

The classic white potato is an astringent food and mostly balancing to Kapha types, (for vata and pitta types it needs to be well cooked and seasoned).  This recipe is a tasty hit, (thanks to the folks at Banyan Botanicals), and whenever I take it to a party folks are always excited for a something a little different.  If you really want to make it your siganture dish try adding your favorite fresh herb from the garden.   Fresh chopped cilantro garnish mixed in adds a nice cooling digstive energy, but you could add some fresh dill or thyme.  You get the idea, add whatever herbs are good for your dosha, especially the cooling ones for pitta during the summer.

Sweet Potato Salad

Preparation time:

30-45 minutes

Boil whole or cut in several pieces:

4 c. sweet potatoes (2 large)

Whisk together in a small mixing bowl:

1 Tbsp. fresh ginger root, finely grated

½ tsp. organic lemon peel, finely grated

¼ c. fresh lemon juice (1 ½ lemons)

1½ tsps. raw honey

2-3 Tbsps. sesame oil

Salt to taste

When the potatoes are tender enough for a fork to go into them easily, drain off the water (I often save it for future use in soup stock), and peel the potatoes. The peels will come off easily using your fingers or a small knife. Cube the sweet potatoes into ½ inch pieces. Put them in a serving bowl and toss well with the dressing. Serve warm or cool.