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Sweet Potato Salad
Sweet Potato Salad
About This Recipe
| Yield: | 14 to 16 |
| This recipe appears in: | Menu: Memorial Day Picnic |
Ingredients
- 8 medium sweet potatoes (about 3 1/2 pounds)
- 1 cup tarragon or white wine vinegar
- 1/2 cup vegetable oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt, finely ground
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon dried thyme
- 1 medium onion, halved and thiny sliced
- 1 medium green bell pepper, seeded and cut into thin strips
- 2 medium firm red apples, cored and chopped
Procedures
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1
Cook the sweet potatoes in boiling salted water just until tender, about 20 minutes. Drain and cool completely.
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2
While the sweet potatoes are cooking, combine the vinegar, oil, honey, garlic, salt, black pepper, orange zest, and thyme in a bowl. Whisk to make a dressing.
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3
When the sweet potatoes are cooled, peel them and cut in half length-wise and then into 1/4-inch slices. Put the sweet potatoes in a large bowl with the onions, bell pepper, and apples.
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4
Add the dressing and gently toss to coat. Cover and refrigerate for at least 3 hours.
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