Tuesday, May 31, 2011

Sweet Potato Salad

Going to a cookout can be challenging for anyone on a special diet. Usually, the protein part of the meal is terrific, but it’s the side dishes that tempt us. Bring along one or two of your own recipes. The hosts will appreciate it and you will be able to fill your plate with some good options.

2 pounds sweet potatoes, cut in quarters
1 tablespoon white-wine vinegar
2 tablespoons Dijon-style mustard
¼  cup olive oil
Sea salt and pepper
¼  cup finely chopped onion
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped sweet pickles (optional)

Place potatoes in a pot and cover with water. Heat to boiling, then turn down the heat and cook until just tender. Transfer the potatoes to a bowl and let them cool. Whisk together the vinegar and mustard. Drizzle in all of the olive oil, whisking to emulsify. Season with salt and pepper. Add the dressing to the potatoes along with the onion, the bell pepper, and the chopped pickles.

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