Potato salads are traditional in Hawaiian lunches. For nutrition and summer feel, this version uses sweet potatoes and corn. Don't forget the macadamia nuts for crunch and a salty hit.
Macadamia Sweet Potato Salad
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Ingredients
- 1½ pounds sweet potatoes, peeled and cubed
- 2 eggs; hard-boiled, cooled, peeled and chopped
- 1 cup fresh or frozen corn kernels, thawed
- ½ cup finely chopped sweet onion
- 1 carrot, shredded
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup plus 2 tablespoons canola-based mayonnaise or nondairy alternative, like Hampton Creek's Just Mayo
- 2 tablespoons plain Greek yogurt
- ½ cup macadamia nuts, coarsely chopped
Instructions
- Cook sweet potatoes in a pot of boiling water until tender, about 8 minutes. Drain and set aside to cool.
- In a large bowl, combine cooled sweet potatoes, eggs, corn, onion and carrot; season with salt and pepper.
- In a small bowl, combine mayonnaise and yogurt. Pour over sweet potato mixture and toss until coated. Sprinkle with macadamia nuts just before serving.
Recipe Notes
Nutrition Facts
Macadamia Sweet Potato Salad
Amount Per Serving
Calories 257
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 2g
10%
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 50mg
17%
Sodium 185mg
8%
Total Carbohydrates 24g
8%
Dietary Fiber 4g
16%
Sugars 6g
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1 cup): 257 cal, 17g fat (11g mono, 3g poly, 2g sat), 50mg chol, 185mg sodium, 24g carb (4g fiber, 6g sugars), 4g protein
