Sweet potato salad
With red onions, a healthy and easy recipe yields a light dish.
Just before sweet potatoes got expensive again (because they’re always best and cheapest in winter), I brought some good ones home. Putting the vegetables down on the kitchen counter, I began to think.
Should I roast them in date honey? How about chopping one and putting it in the roasting pan with curried chicken and apples? A vegetarian sweet potato and lentil salad?
Plenty of sweet potato ideas. But try this one for your enjoyment and mine. It’s not only good, it’s good for you.
- 1 large sweet potato
- 1 medium red onion, sliced finely
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Black pepper
- 1/2 cup chopped cilantro or parsley
Scrub, but don’t peel, the sweet potato. Chop it into large dice.
Put the chopped sweet potato in a pan with salted water to cover, and bring it to a boil.
Lower the flame and cook for 7 minutes. Start testing the pieces for tenderness. They should take between 7-10 minutes to cook until tender but still firm.
Drain the pieces at once and run a little cold water over them to stop the cooking.
Put them in a bowl with the rest of the ingredients. Taste for the exact balance of salt, sour and sweetness that you like, and adjust accordingly. Use a wooden spoon to stir – gently.
Chill the salad in the fridge for an hour before serving. Simple, colorful, and satisfying.
Related Topics: Salads