I used my electric pressure cooker to cook the potatoes; you can boil them on the stovetop in a Dutch oven instead.
Recipe adapted from Hurry Up and Wait: Hawaii's Favorite Recipes for the Pressure Cooker and the Slow Cooker. Serves 4-6.
Ingredients
3 lbs sweet potatoes, peeled and cut into large chunks
1/4 tsp grated ginger
1 Tbsp fresh lime juice
1/2 cup plain Greek yogurt (I use nonfat)
1/4 cup mayonnaise
2 tsp Dijon mustard
1 Tbsp sweet curry powder
1/2 tsp agave nectar (optional)
1 cup diced celery
1/2 cup diced red bell pepper
Fresh black pepper, to taste
Directions
Peel the sweet potatoes, and cut them into large chunks. Place the potatoes in the pressure cooker with 1 cup of water. Cook on High Pressure for 3 minutes, then Quick Release the pressure. Remove the potatoes from the cooker and set aside to cool while you make the rest of the salad.
In a large mixing bowl, whisk together the ginger, lime juice, yogurt, mayonnaise, mustard and curry powder. Taste the sauce, and add agave nectar if you'd like it a bit sweeter.
Add to the sauce the diced celery and red pepper. Then, gently fold in the slightly cooled sweet potato. Add a pinch of black pepper.
Refrigerate the potato salad for several hours, or overnight, to allow the flavors to meld. Taste again before serving, and add more pepper or some kosher salt, to taste.
Serve chilled.