sweet potato salad recipe

Since I’ve already started with sweet potatoes and even received feedback (my first, oh joy!), I’ll continue with the same legume. After all, it’s not only delicious, it’s also good for you. This recipe is from the Moosewood Restaurant Cooks At Home book, which I highly recommend.

I know the picture I’ve used isn’t particularly appetizing, but sometimes you just have to look a thing in the face and say: damn you ugly, but I’m gonna eatcha anyway.

Sweet Potato Salad

• 2 large sweet potatoes, peel and cut into 1/4 inch cubes

• 1 1/2 Tbsp wine vinegar or cider vinegar

• 1 1/2 Tbsp
  Dijon mustard

• 1 tablespoon honey

• 1/4 cup vegetable oil

• 1 cup diced celery
• 1/4-1 cup diced red bell peppers
• salt & pepper
• 2 Tbsp chopped fresh parsley
• 1 scallion, thinly sliced
• salad greens

Steam sweet potato cubes for 6 to 8 minutes, until just tender. Do not overcook. While potatoes steam, whisk vinegar, mustard, and honey in a small bowl. Slowly add oil in a thin stream, whisking until dressing emulsifies.

Place diced celery and red peppers in a serving bowl. Add steamed potatoes and dressing. Stir gently, add salt and pepper to taste, set aside for a few minutes. When salad has cooled a little, toss in parsley and scallions. Serve on salad greens.