RECIPE: Sweet Potato Salad

This is an easy side dish for hot weather. Sweet potatoes are more flavorful and healthier that white potatoes and give this dish a new twist.


INGREDIENTS:

4 large sweet potatoes, peeled and cut into 1/2" by 1/2" cubes
1/4 c. olive oil
1/3 c. balsamic vinegar
2 T. honey (optional)
2 cloves garlic, minced
2 T. spicy brown mustard
1 t. salt
1 t. fresh black pepper
1 bunch of green onions, chopped
3 hard boiled eggs, chopped
1/2 c. Dukes mayonnaise
Salt and pepper to taste


Hard boil eggs and put in the fridge to cool.

In a large pot (fill about 2/3 with water), bring water to a boil. Add potatoes. Cook until just tender. Do not overcook or they will fall apart when you try and mix in the other ingredients. While the potatoes are cooking combine oil, vinegar, garlic, honey, mustard and salt and pepper in a large bowl. Whisk until combined.

Drain potatoes and add hot potatoes to mixture in bowl. Mix, coating potatoes thoroughly in vinaigrette mixture. (This step is the key to flavorful potato salad of any kind. The warm potatoes absorb the liquid making them much more flavorful).

Put potatoes in fridge to cool.

Chop eggs and onions while waiting for the potatoes to cool.

Once potatoes are cool, add eggs, onions and mayo. Gently mix until combined. Season with salt and pepper.

Serves 8.