Sweet Potato Salad

Sweet Potato Salad

Don’t limit yourself to plain old potato salad. Sweet potatoes can be a great change of pace and will certainly be a hit with people, like me, who love sweet potatoes.

Sweet Potato Salad

3 large sweet potatoes, peeled and quartered

2 c. corn kernels, fresh off the cob preferred but frozen is O.K.

2 ribs celery, sliced

1 sweet onion, diced

¼ c. diced roasted red pepper*

1 t. Dijon mustard

3 T. red wine vinegar

1 T. lemon juice

1 clove garlic, minced

Salt and pepper to taste

1/3 c. olive or canola oil

½ c. roasted peanuts

In medium saucepan boil potatoes and cook until tender, about 15 –20 minutes. Remove with slotted spoon and place in a large bowl of ice water. Add corn to saucepan and cook until just tender about 2-3 minutes. Drain corn and add to ice water with the potatoes. Once the vegetables have cooled down drain them and cut the potatoes into bite-sized pieces. Place potatoes and corn in a mixing bowl with remaining vegetables. Combine mustard with vinegar, lemon juice and garlic in a blender and mix until smooth. Add the oil in a steady stream  with the machine running until dressing is blended. Adjust seasonings and toss over potato mixture. Chill until ready to serve. Toss in peanuts just before serving. Serves 6.

*Roasted red peppers are available in jars in many grocery stores. You can also roast your own by just placing a pepper on an open flame on a gas stove , turning until all sides are charred. This can also be done under the broiler in an electric stove or even on the grill. Once the pepper is completely charred- yes I mean blackened- remove from the heat and wrap in paper towels to cool or place in a paper bag. Once cooled down remove the pepper from the towel and gently rub to remove the charred skin. Cut open and remove seeds as well. the pepper will be soft and can then be chopped up and used. The flesh becomes quite sweet in the roasting process.