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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet Potato Salad Recipe

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This recipe for Sweet Potato Salad is from The Larsen Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
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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