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Kosher Nexus
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Sweet Potato Salad

INGREDIENTS

Nutrition

  • 12
    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
  • 12
    teaspoon salt
  • 14
    teaspoon black pepper
  • 12
    cup vegetable oil
  • 2
    green onions, thinly sliced
  • 14
    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.