The (Secret) Sweet Potato SaladPosted: March 26, 2012
My friend Casey makes a sweet potato salad that is to die for. Every time she makes it, people go crazy and ask for the recipe. And she says sure and then does what I did for years with my Swedish gingerbread/mjuk pepparkakor recipe until I gave it up to the internet world two years ago: she cleverly forgets to give you the recipe.
…Until a few weeks ago, when I reminded her that I had indeed handed over the mjuk pepparkakor recipe and that she had promised to hand over the salad recipe in exchange but still hadn’t. It was time to cough. it. up. And Casey, wonderful woman that she is, did.
And so friends who’ve had this amazing salad and those who are seeking a salad that will earn you rave reviews, here is the fabulous sweet potato salad. I’ve made it four times in the last month — no exaggeration. It’s that freaking good. And I’ve made it just a little bit different each time, which is part of what makes this salad so swell. You can basically tweak it every time and experiment to your heart’s content.
Sweet Potato Salad
amounts are variable here because you’re supposed to experiment
3 large sweet potatoes, peeled, cut into bite-sized chunks
a bunch of scallions, diced
1 red pepper, cut into bite-sized pieces
flat leaf parsley, coarsely chopped
any of the following that you find interesting in whatever combination you like or anything else your tastebuds desire: dried cranberries, toasted pine nuts, roasted sunflower seeds, pumpkin seeds, black beans, pistachios, walnuts, celery pieces, you name it.
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
salt and pepper to taste
Steam the sweet potato until just tender. Drain and pour cold water through it to stop cooking. In a large bowl, place the sweet potatoes, scallions and parsley and then everything else you’re adding. In a small bowl, whisk together the dressing ingredients. Then pour it into the large bowl and gently toss until you’re happy with the results.