You can't have a summer cookout without potato salad. So instead of the same old version you make year after year, add some flair to the dish with grilled sweet potatoes as your starch of choice. Tossed in a fragrant dressing of yogurt, turmeric, Thai basil and ginger, this is going to be the only side you need this summer.
The texture of the sweet potatoes and creaminess of the dressing make this dish chicken salad-esque, perfect for any vegetarians stopping by your next BBQ. Enjoy this potato salad as a side, or try it on a sandwich or a wrap for a hearty meatless meal—even carnivores will enjoy.
Grilled Sweet Potato Salad
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 20 minutes, plus optional chilling time
Cook Time: 15 minutes
Total Time: 35 minutes, plus optional chilling time
4 pounds (6 large) sweet potatoes, cut lengthwise into ½-inch slices
3 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
½ cup yogurt
½ cup mayonnaise
¼ cup Thai basil leaves, minced
2 tablespoons minced chives
2 tablespoons lime juice
2 teaspoons lime zest
½ teaspoon ground turmeric
1 celery stalk, minced
1 garlic clove, finely grated
1-inch piece ginger, peeled and finely grated
1. Light a grill. In a large bowl, toss the sweet potatoes with the olive oil, salt and pepper. Grill the potatoes, flipping once, until cooked through and lightly charred, 15 to 20 minutes. Transfer to a cutting board and let cool, then roughly chop.
2. Meanwhile, stir together the remaining ingredients until combined. Add the cooled sweet potatoes and toss to coat. Transfer to a serving bowl and either serve at room temperature or chill for 1 hour before serving.