sweet-potato-salad
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Eggplant
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Sweet Potato-Pecan Salad
Yields: 4 servings
Submitted by Isabel Chesak; original recipe from The New York Times
4 medium sweet potatoes (about 2 pounds), peeled and cut in 2-inch chunks
2 tablespoons salt
½ red pepper, dice small
½ green pepper, seeded and diced small
½ large red onion diced small
½ cup finely chopped parsley
3 tablespoon Dijon mustard
3 tablespoons ketchup
1 teaspoon minced garlic
¾ cup olive oil
¼ cup cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoon fresh lime juice
Salt and pepper to taste
1/3 cup pecan halves, lightly toasted
- Put sweet potatoes in large saucepan. Add salt and water to cover. Bring to a boil and reduce heat to medium and simmer until potatoes can be easily pierced with a fork but still offer some resistance and don’t break apart – about 10-12 minutes.
- Drain potatoes and put into ice water bath. After 1 minute, remove and drain again. Put into large bowl with diced peppers, onion and parsley.
- Dressing: In a large bowl combine mustard, ketchup and garlic. Add olive oil in a slow, steady stream, whisking constantly. Whisk in vinegar, Worcestershire sauce and lime juice, then season to taste with salt and pepper.
- Pour dressing over sweet potatoes; add pecans and toss gently.