Forget every potato salad you have ever had. This one is the King. Pardon the crappy photo. Make the recipe anyway. It's very very good.
Golden Potato Salad
adapted from The Vegetarian Family Cookbook by Nava Atlas
1 large sweet potato
4 medium Yukon Gold potatoes
1 cup frozen green peas, thawed
1 medium red bell pepper, cut into narrow strips
2 scallions, thinly sliced
3/4 cup plain yogurt
1 tablespoon olive oil
Juice of 1 lime
Salt and freshly ground pepper to taste
Minced fresh dill, to taste
Bake or microwave the potatoes in their skins until done but still firm. Let them cool to room temperature. Slip their skins off and cut into 1/2- to 3/4-inch chunks and place in a serving bowl with the peas, bell pepper, and scallions.
Combine the yogurt, oil and juice in a small bowl. Stir into the potato mixture.
Season with salt and pepper, and stir in the dill. Dig in.