Sweet potato salad

We FINALLY brought a dish to Grandma’s birthday party that someone ate besides us:

Sweet Potato Salad
From: The Thrill of the Grill

4 medium sweet potatoes (about 2 pounds cut into uniform large pieces
1/2 red bell pepper, seeded and diced small
1/2 green bell pepper, seeded and diced small
1/2 large red onion, diced small
4 T finely chopped parsley

For the dressing
3 T Dijon mustard
3 T ketchup
1 t minced garlic
3/4 c olive oil
4 T cider vinegar
1 T Worcestershire sauce
2 T lime juice
Salt and pepper to taste

Bring salted water to boil and boil sweet potatoes 10-12 min. You should be able to pierce them with a fork, but still feel some resistance and they shouldn’t fall apart. Don’t over cook!

Prepare ice water bath in your sink for potatoes.

When potatoes are done, drain in a colander and plunge into ice bath. Then drain well.

Add peppers, onion and parsley.

Make dressing by combining mustard, ketchup and garlic. Whisk in olive oil. Add vinegar, Worcestershire and lime juice, salt and pepper.

Pour dressing over potatoes and serve or refrigerate.

The recipe says this will keep for 5 days, but I’ve noticed that the vinegar seems to break down the potatoes into mushiness after a day. Try adding cayenne or something else spicy.

It’s tempting to double this recipe because it uses so many halves of veggies, but we’ve always had leftovers-even from large gatherings.

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