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Creamy potato salad is standard food fare for outdoor summer gatherings, but after consuming it, possibly the only thing gathering in your body is cholesterol. Here’s a potato salad recipe that is low in cholesterol and is easy to make. Plus, it uses sweet potatoes, which are packed with vitamins A and C, and contain almost twice as much dietary fiber than their more common counterparts – white potatoes. Utilizing the clean flavor of grapeseed oil and the fresh flavor of oranges, this sweet potato salad is bright in flavor and light in cholesterol. You won’t miss the mayonnaise, sour cream, and eggs!

Sweet Potato Salad
A Martha Stewart Recipe

Ingredients:
* 4 medium sweet potatoes (3 pounds), peeled and cut into 1/2- to 3/4-inch pieces (8 cups)
* 3 tablespoons rice-wine vinegar
* 1 teaspoon finely grated orange zest
* 3 tablespoons fresh orange juice
* 1 scallion, trimmed, thinly sliced diagonally
* Coarse salt and freshly ground pepper
* 1/4 cup safflower or grapeseed oil
* 1/2 scallion (dark-green part only), thinly sliced diagonally for garnish

Directions:
1. Bring a large pot of salted water to a boil. Add sweet potatoes, and return to a boil. Reduce heat, and simmer until tender, about 5 minutes. Drain.
2. Whisk vinegar, orange zest and juice, 1 scallion, and 1 teaspoon salt in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper. Toss dressing with sweet potatoes in a large bowl, and garnish with remaining 1/2 scallion. Refrigerate until chilled, up to 1 day.

Serves 4.

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