"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sweet Potato Salad Recipe

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This recipe for Sweet Potato Salad, by , is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katy Larsen
Added: Monday, March 13, 2006


2 large sweet potatoes, peeled and cut into 1/4 in. cubes (about 3 cups)
1 1/2 T. wine vinegar or cider vinegar
1 1/2 T. Dijon mustard
1 T. honey
1/4 c. vegetable oil
1 c. diced celery
3/4 - 1 cup diced red bell peppers
salt and pepper to taste
2 T chopped fresh parsley
1 scallion, thinly sliced
salad greens
1/2 c. ricotta cheese (optional)

Steam the sweet potato cubes for 6 to 8 minutes, until just tender. Take care not to overcook them. While the potatoes stem, whisk the vinegar, mustard, and honey in a small bowl. Slowly add the oil in a thin stream, whisking until the dressing emulsifies. Place the diced celery and red peppers in a serving bowl. Add the steamed potatoes and the dressings. Stir gently, add salt and pepper to taste, and set aside for a few minutes. When the salad has cooled a little, toss in the parsley and scallions. Serve on crisp salad greens, topped with a dollop of ricotta if you like




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