This healthy sweet potato salad gets extra crunch from lots of celery and the mildly tangy dressing with fresh sage makes for a great combo to balance our smoky BBQ brisket.
For the sweet potato salad: Place chopped sweet potatoes in a large saucepan, cover with cold water and add 1 T salt. Bring to a boil over high heat, about 6 minutes. Reduce heat to medium, and cook until potatoes pierce easily with a fork, about another 5 to 6 minutes.
While potatoes are cooking combine 1 t salt, sour cream, yogurt, vinegar, half and half, and pepper, whisking until well blended. Add oil slowly, in a steady stream, whisking vigorously to emulsify the dressing.
Drain potatoes and allow to cool for about 15 minutes. You’ll want to add them to the dressing while they are still warm to absorb it. Toss well and add the white and green onions, celery, sage and remaining 1 t salt.
Allow salad to sit for at least 1 hour before serving. Cover and refrigerate, serve chilled or at room temperature.
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