Prep Time 15 min
Cook Time 15 Min
Servings 6
Difficulty Easy

Ingredients

  • 1 1/2 lbs. sweet potatoes or yams
  • 3 tbsps. cider vinegar
  • 2 tbsps. sweet pickle relish
  • 2 tsps. Dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 2 green onions
  • 1/4 cup finely chopped red bell pepper

Directions

  • Step 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.

  • Step 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.

  • Step 3

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

  • Step 4

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

  • Step 5

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

  • Step 6

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

Serving size
(1/6 of recipe)

  • Calories 230
  • Calories from Fat160g
  • Total Fat 19g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 3mg
  • Potassium 0mg
  • Total Carbohydrates 17g
  • Dietary Fiber 2g
  • Sugars 6g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet