Wednesday, May 25, 2011

Sweet Potato Salad with Chili Lime Vinaigrette

Every good barbecue has potato salad, right? As a twist on this summer favorite, I tried a sweet potato salad.  I got the idea for sweet potato salad after watching "American's Next Great Restaurant" and I decided to find one on the web to try.  This one is from Epicurious.  It is delicious and will compliment just about any summer entree extremely well.  It is also pretty healthy.  Sweet potatoes are incredibly good for you containing complex carbohydrates, fiber and lots of vitamins.  This dish is also easy and can be made a day ahead of time.

2 lbs of sweet potatoes, peeled and cut into 1 inch cubes
1 red bell pepper, diced
4 scallions, chopped, using green & white parts
1/3 cup EVOO
2 tbs of lime juice
1/4 cup chopped fresh cilantro
1 tsp cumin
1 tsp chili powder
salt & pepper to taste

1)  Fill a large pot with water, and add the cut up sweet potatoes.  Bring to a boil.  The potatoes should cook for about 10-11 minutes or just until firm. You do not want them to cook too long or you will have sweet potato puree. Rinse and set aside.
2) While the potatoes are cooking, chop the scallions, red pepper, and cilantro. Set aside. 
3) Mix the dressing well in a small bowl.
4) Combine the potatoes, scallions and red peppers in a large bowl.  Drizzle the dressing over the mixture, stirring and making sure the dressing coats the potatoes.  Before serving, bring to room temperature.  

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