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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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There are a number of similar recipes here, but this one, I feel, really features the potato ingredient! The original of the recipe was found in the Nov 2003 cookbooklet Crisco Best Recipes - Year-Round Holiday Magic. Ingredients:
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:
1. In a large pot, steam prepared yams 10 to 15 minutes or until tender, then remove from steamer.
2. When cool enough to handle, peel yams (if desired; I don't), then place in a large salad bowl.
3. While yams cool, combine vinegar, pickle relish, mustard, salt & pepper in a small jar with a tight-fitting lid, & shake well.
4. Add vegetable oil & shake again, before pouring over yams & tossing them to coat.
5. Add green onions & red pepper & either serve at room temperature or chilled.
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