Most of us are still recovering from the hustle and bustle of the holiday season. Now its time to turn away from the stresses of the last few months and cook something quick and easy. What we really need is something light and summery, but also something familiar and comforting. The best type of food to fight the winter blahs should be healthy, but in a stealthy way. It needs to taste great too!
This weeks recipe meets all those demands and keeps on giving. It is Sweet Potato Salad. Putting a new spin on traditional potato salad, this recipe subs in our favorite sweets where white potatoes might be expected. Also going out the door is the over-abundant mayo. Instead we are going to use a delicious Dijon vinaigrette that is more healthy, more tasty and much more satisfying. Best of all, you can whip up your own batch in just a few minutes. I guarantee this will become your new “traditional” potato salad. Make extra, your friends and families will thank you.
- 3 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
- 3 tablespoons cider vinegar
- 2 tablespoons sweet pickle relish
- 2 teaspoons Dijon-style mustard
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Crisco® vegetable oil
- 2 green onions, sliced (about 1/4 cup)
- 1/4 cup finely chopped red pepper
- Place the potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender. Drain the potatoes well in a colander. Let cool for 10 minutes.
- Beat the vinegar, relish, mustard, black pepper and oil in a large bowl with a fork or whisk. Or combine all the ingredients into a jar or cruet and give ‘em a shake.
- Add the warm potatoes, onions and red pepper, if desired, and toss to coat.
- EAT WARM OR CHILLED