This is my new favorite potato salad, and it's perfect for the hot months ahead! It's gluten-free and dairy- free, so it's a lighter version of our mayo based favorites. I love potato salad as much as the next Southern girl. I'm embarrassed to admit, but the three foods my mom always makes sure to have when I come to visit are (in no particular order) chocolate tarts, country ham (and preferably with homemade sweet potato biscuits), and Mrs. Marshall's brand potato salad. Cue Shakira's "Hips Don't Lie." Ah well, who's counting calories anyway?!
I discovered this dish at a backyard barbecue recently, made by a friend who is on a strict gluten-free and dairy-free diet. I just like it because it tastes good! I have made it a couple times at home, and this last time, I accidentally picked up the local purple sweet potatoes instead of yams. My excuse being, I was running through the store in my typical Supermarket Sweep fashion, only this time Aubrey was out of control (ie. jumping out of his seat in the cart, landing like a cat on his feet, sending the cart flying into the wine racks... awesome.) So, I was surprised to cut open the potatoes at home and find them to be purple inside, but I really liked them as an alternative to the yams. While the sweetness is unique to the purple variety, it still works really well. So, Hawaii friends, either kind will work.
This recipe comes from the Gluten Free Goddess blog, which I have been reading lately to find new recipes. We are not trying to convert strictly to gluten-free at this point, but Karina has some great recipes that are fresh and healthy. Check out the recipe here, and scan her blog while you're at it!
http://glutenfreegoddess.blogspot.com/2008/07/two-potato-salad.html
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