Sweet Potato Salad
4 medium sweet potatoes (2 pounds), diced into 1-inch squares
3 tablespoons Dijon mustard
3 tablespoons ketchup
1 teaspoon minced garlic
3/4 cup olive oil
4 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice (about 1 lime)
1/2 green pepper, diced
1/2 red pepper, diced
1/2 large red onion, diced
4 tablespoons finely chopped parsley
Prepare a bowl with ice water (or plug your sink and fill with water and add ice). Bring 3 quarts of salted water to a boil.
While you’re waiting, make the dressing. Whisk together mustard, ketchup, garlic, olive oil, cider vinegar, Worcestershire, lime juice and salt and pepper.
Add potaotes and cook for 10 to 12 minutes. Do not overcook.
While they’re cooking, dice the peppers and onion and chop parsley.
When potatoes are done, lift them out with tongs and put them in the ice bath. When they’re cool enough to handle, cut them in chunks. In a large bowl, toss the potatoes with the peppers and onion, then cover with dressing. Toss to coat and add parsley.
Yield: 6 (1/2 cup) servings.