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Sweet Potato Salad
4 servings

1 1/2 pounds sweet potatoes or yams, scrubbed, quartered lengthwise, and cut
crosswise into 3/4-inch pieces (2 large or 3 medium potatoes)
3 tablespoons cider vinegar
2 tablespoons sweet pickle relish
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
2 scallions or green onions, trimmed and thinly sliced
1/4 cup finely chopped red bell pepper (optional)

Place potato slices in vegetable steamer. Place steamer over
2-inches of water in large pot. Cover pot. Bring to a boil on high
heat. Steam potatoes 10 to 15 minutes, or until tender when pierced
with knife. Remove steamer from pan. Peel potatoes when cool enough
to handle (about 10 minutes). Place potatoes in mixing bowl.

Combine vinegar, pickle relish, mustard, salt, and pepper in jar
with tight-fitting lid. Shake well. Add oil. Shake well again.
Toss warm potatoes with dressing. Add scallions and red pepper, if
used. Serve at room temperature or chilled.

Notes: The salad can be made up to one day in advance and refrigerated,
tightly covered with plastic wrap.

Boil for 10 to 15 minutes if steamer is not available.


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