PREP TIME:15 MINS
COOK TIME:30 MINS
TOTAL TIME:45 MINS
Ingredients
FOR THE SWEET POTATO SALAD:
• 4 slices thick-slice bacon cooked
• 3 big sweet potatoes — peeled and slice in chunks (I do a rough three-quarters inch, however you’ll do any size you like)
• one cup thinly sliced celery hearts
• one cup thinly sliced green onions
FOR THE MUSTARD DRESSING:
• one jalapeno pepper — seeded and minced*
• two tbsp whole-grain mustard
• two garlic cloves — minced
• 3 tbsp rice vinegar
• 3 tbsp olive oil
• One-quarter tsp kosher salt
• 1/8 tsp black pepper
Instructions
1. Bring a big bot of salted water to a boil, then place the sweet potatoes. Simmer simply bi till fork tender, approximately ten to 15 mins depending on the size of your potato chunks. Drain, carefully and quickly rinse with cold water, then put aside.
2. Supposing necessary, prepare the bacon therefore these book. As cool, crumb this in a big bowl. Place the celery and green onions.
3. Prepare the mustard dressing: In a small bowl either big measuring cup, blend along the jalapeno (or fresno chile), mustard, garlic, vinegar, olive oil, salt, and pepper.
4. Add the sweet potatoes to the bowl with the bacon, drizzle with the dressing, then blend carefully to mix. Taste and spice with additional salt/pepper as desired. submit warm, chilled, either at approximately 25 °C.
Recipe Notes
I’ve enjoyed this sweet potato salad cold, at approximately 25 °C, and even warmed up as a side at dinner. Keep leftovers within the refrigerator for up to 4 days.
The original recipe calls for a red Fresno chili. I was unable to find one, and swapped a seeded jalapeño. This was delicious!
