Jolly Bob’s Sweet Potato Salad
Info
Time
Difficulty
Servings
Ingredients
4 sweet potatoes medium, peeled and cut into 1/4 inch pieces
1/2 each peppers red, yellow and green bell peppers, seeded and cut into 1/4 inch dice
1/2 red onion large, diced small
4 to 6 tablespoons parsley fresh, finely chopped
Dressing
3 tablespoons mustard Dijon
3 tablespoons ketchup
1 tablespoon garlic minced
1/4 cup olive oil
4 tablespoons cider vinegar
1 tablespoon Worchestershire sauce
1 lime large, juiced
salt to taste
plenty pepper black, freshly cracked
Boil sweet potato cubes in salted water for 10 to 12 minutes. Cook until fork tender but firm. Don’t overcook or salad will be mushy. When potatoes are done, drain and immediately pour cold water over them to stop the cooking. Keep pouring cold water until potatoes stop steaming and are cool to the touch throughout. Mix cooled potatoes with diced peppers, onion and parsley.
Make dressing by placing mustard, ketchup and garlic in a medium-sized bowl. Whisking constantly, add olive oil in slow steady stream. After blending well, add vinegar, Worcestershire sauce, lime juice, salt and pepper and mix well. Pour dressing over potato mixture and toss gently. Serve immediately or keep covered in refrigerator for up to five days.
DD 12/93
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