Sweet Potato Salad

I thought I would post one of my favorite salad recipes. We made it in class last night and everyone liked it a lot. This sweet potato salad is always a hit. It goes so well with grilled foods, too. I always make a double batch – it goes fast. The tricky part is not to overcook the sweet potatoes. They cook fast.  Keep an eye on them and get the potatoes into cold water to stop the cooking once they are tender.

Sweet Potato Salad

 3 large sweet potatoes

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

2 ribs celery, sliced

1 sweet onion, diced

1 c. sweet pepper, seeded and chopped

2-3 T. fresh parsley

1/3 c.  oil

1 t. Dijon mustard

3 T. apple cider vinegar

1 T. lemon juice

1 clove garlic, minced

Salt and pepper to taste

½ c. roasted peanuts

You have several options in how to cook the sweet potatoes. I like to bake them whole in the microwave. I also like to cook the corn in the microwave. You can also cut the potatoes into large pieces and boil or steam until just tender. Corn can be boiled, grilled or steamed. No matter what method you choose to cook the veggies, place in ice water bath to cool down quickly after they are cooked. This will save you time and help the sweet potatoes to firm up. Once the vegetables have cooled down drain them and peel and cut the potatoes into bite-sized pieces. Place potatoes and corn in a mixing bowl with remaining vegetables. Combine remaining ingredients, except peanuts,  in a jar with a tight-fitting lid and shake well before pouring over the sweet potato mixture. Toss to blend and chill until ready to serve.  Add nuts just before serving. Serves 6.