Lighter than traditional potato salad, this recipe is healthier and more colorful too. With no mayonnaise to weigh it down, it’s also safe to pack for lunch. Serve as is or on top of shredded lettuce.

2 sweet potatoes, about 1 pound, 7 ounces
2 cups water
1/2 teaspoon salt (optional)
2 green onions
1 bell pepper
2 tablespoons apple cider vinegar
1 tablespoon olive oil or corn oil
1/2 teaspoon sugar
1/4 teaspoon chipotle hot sauce (optional)

Peel sweet potatoes and cut into 1/2-inch cubes. Put in medium pot with water and salt, cover, and bring to a boil over high heat. Reduce heat and simmer until potatoes are fork-tender but still hold their shape, about 4 minutes.

Meanwhile, chop bell pepper into 1/4-inch pieces and chop green onions into 1/4-inch rounds.

Make dressing by mixing remaining ingredients (except hot sauce) in a small jar or bowl.
Drain potatoes; gently toss with dressing while still hot. Toss potatoes, bell peppers and green onions. Taste and add salt if desired. Serve warm, at room temperature or chilled, topped with hot sauce if desired.

Serves four.

Recipe courtesy Linda Watson, author of Wildly Affordable Organic: Eat Fabulous Food, Get Healthy, and Save the Planet — All on $5 a Day or Less (Da Capo Press, 2011), used by permission.