Sweet Potato Salad

1 ¹⁄₂

lbs sweet potatoes, scrubbed, quartered lengthwise & cut crosswise into 3/4-inch pieces (or yams)
3

tablespoons cider vinegar
2

tablespoons sweet pickle relish
2

teaspoons Dijon mustard
¹⁄₂

teaspoon salt
¹⁄₄

teaspoon black pepper
¹⁄₂

cup vegetable oil
2

green onions, thinly sliced
¹⁄₄

cup red bell pepper, finely chopped
DIRECTIONS
- In a large pot, steam prepared yams 10 to 15 minutes or until tender, then remove from steamer.
- When cool enough to handle, peel yams (if desired; I don’t), then place in a large salad bowl.
- While yams cool, combine vinegar, pickle relish, mustard, salt & pepper in a small jar with a tight-fitting lid, & shake well.
- Add vegetable oil & shake again, before pouring over yams & tossing them to coat.
- Add green onions & red pepper & either serve at room temperature or chilled.