Sweet Potato Salad

15 min
15 min
6 servings

INGREDIENTS:

• 1 1/2 pounds sweet potatoes or yams, scrubbed, quartered lengthwise and cut crosswise into 3/4-inch pieces
• 3 tablespoons cider vinegar
• 2 tablespoons sweet pickle relish
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup Crisco® Pure Vegetable Oil
• 2 green onions, trimmed and thinly sliced
• 1/4 cup finely chopped red bell pepper (optional)

PREPARATION DIRECTIONS:

1. 1.
   PLACE potato slices in vegetable steamer.** Place steamer over 2 inches of water in large pot. Cover pot. Bring to a boil over high heat.


2. 2.
   STEAM potatoes 10 to 15 minutes, or until tender when pierced with knife. Remove steamer from pan. Peel potatoes when cool enough to handle (about 10 minutes). Place potatoes in bowl.


3. 3.
   COMBINE vinegar, pickle relish, mustard, salt and pepper in jar with tight-fitting lid. Shake well. Add oil. Shake well again.


4. 4.
   TOSS warm potatoes with dressing. Add green onions and red pepper, if desired. Serve at room temperature or chilled.


5. TIP
   ** Boil potatoes 10 to 15 minutes if steamer is not available.


6. TIP
   The salad can be made up to one day in advance and refrigerated, tightly covered with plastic wrap.