Monday, November 24, 2008
This is a salad I came across online when looking to add sweet potatoes to my grade manger project. Not only is this a great twist for Thanksgiving but it would also be a perfect summer salad. I made a batch and kept it in the fridge all week for lunches and a side dish for dinner.
Sweet Potato Salad
The Oxford inn
4 sweet potatoes
1/2 cup vinegar
1 cup celery
1/2 cup chives
1/2 cup red pepper
1/2 cup green pepper
1 tbsp tarragon
1 tbsp mint
1 tbsp parsley
1/2 cup sweet yellow onion
2 cup mayonnaise
Peel & cut sweet potatoes into 2" cubes, then boil in water till semi-soft. Rinse in cold water, drizzle with vinegar & chill overnight.
Next day, chop celery, fresh chives, red pepper, green pepper, chopped fresh tarragon, chopped fresh mint, parsley and chopped sweet yellow onion, then stir all into mayonnaise, (mayonnaise amount at your discretion).
Then stir mayonnaise mixture into the cold sweet potatoes. Add salt & pepper to taste.
The Oxford inn
4 sweet potatoes
1/2 cup vinegar
1 cup celery
1/2 cup chives
1/2 cup red pepper
1/2 cup green pepper
1 tbsp tarragon
1 tbsp mint
1 tbsp parsley
1/2 cup sweet yellow onion
2 cup mayonnaise
Peel & cut sweet potatoes into 2" cubes, then boil in water till semi-soft. Rinse in cold water, drizzle with vinegar & chill overnight.
Next day, chop celery, fresh chives, red pepper, green pepper, chopped fresh tarragon, chopped fresh mint, parsley and chopped sweet yellow onion, then stir all into mayonnaise, (mayonnaise amount at your discretion).
Then stir mayonnaise mixture into the cold sweet potatoes. Add salt & pepper to taste.
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1 comments:
Sweet potatoes and potato salad are both my favorites! I'll have to try this!
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