Picnic Sweet Potato Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 13 |
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A homemade vinaigrette coats this colorful salad chock-full of sweet potato cubes. Itâs ideal for warm-weather picnics and patio parties, but my family loves it year-round! âMary Leverette, Columbia, South Carolina Ingredients:
4 medium sweet potatoes, peeled and cubed |
3 medium apples, chopped |
6 bacon strips, cooked and crumbled |
1/4 cup chopped onion |
3 tablespoons minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2/3 cup canola oil |
2 tablespoons red wine vinegar |
Directions:
1. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain.
2. Transfer to a large bowl; cool to room temperature. Add the apples, bacon, onion, parsley, salt and pepper to the potatoes. In a small bowl, whisk oil and vinegar. Pour over salad; toss gently to coat. Chill until serving. Yield: 13 servings (3/4 cup each).
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