Creamy Dijon Sweet Potato Salad

#ad This sweet and savory twist on potato salad features cottage cheese and elevates a common picnic staple into a delightfully satisfying eat.

I started incorporating cottage cheese back into my diet about a year ago. It had been years since I’ve enjoyed the texture, mouthfeel and (even more so now) the many possibilities of Curds and Whey. So why now? Well with more options to choose from, I find that I can satisfying my palate with a variety of curds, from large to small and the balance from tight to loose curds in plenty of whey. I honestly prefer small curd, and a tight blend — ultimately going for a thick and creamy texture that works for many a dish, from Lasagna to a simple “peaches and cream” style treat. My favorite brand is Good Culture – which I was fortunate enough to receive samples at Today’s Dietitian #TDinAZ Symposium. I do prefer the full fat version, I just use a little less in my portions.

Today I’m introducing a new combo I’ve come up with to lower the overall fat, bump up the protein and add some calcium. It’s my Creamy Dijon Sweet Potato Salad, and it’s one of my new favorite ways to enjoy both potato and cottage cheese in one sitting!

If  you have GERD, you may be concerned about the acidity of the Dijon mustard. (Yes it is acidic, BUT it is a very minimal amount when you divide the recipe into an individual serving). Unless you are following a temporary elimination diet as I recommend in my GERD Healing Protocol, this recipe should be just fine for managing your acid reflux. Still concerned, add in some almond slices (the pH of almonds is greater than 7) — almonds will help neutralize the acidity of the condiment.

Here’s the Recipe

Creamy Dijon Sweet Potato Salad

This sweet and savory twist on potato salad features cottage cheese and elevates a common picnic staple into a delightfully satisfying eat.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 4 servings

Ingredients

  

• 2 large sweet potatoes boiled (I leave the skin on)
• 1/2 cup small curd cottage cheese
• 2 Tbsp mayonnaise
• 1-2 tsp Dijon mustard
• 6 basil leaves chopped
• 1 Tbsp Dukkah I use Trader Joe's Dukkah, divided
• 1 tsp Sumac or Paprika note: the sumac brings delightful lemon flavor
• Black pepper to taste optional

Instructions

 

• Cool and chop sweet potatoes into cubes, set aside.
• In a bowl combine cottage cheese, mayo and dijon.
• Gently fold in the sweet potato.
• Add basil and 1 1/2 tsp Dukkah and Sumac.
• Sprinkle on remaining dukkah.
• Optional: garnish with black pepper

Note: This recipe is definitely a unique spin on potato salad. And I do recommend you try it!! You can always substitute the sweet potato for an equal amount of russet, baby yellow or small red potatoes.