Sweet Potato Salad

By cindygwest

Ingredients

• 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
• 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper
• 1/8 teaspoon cayenne pepper
• 5 slices bacon, chopped
• 3 tablespoons vegetable oil
• 3 scallions, sliced thin

Details

Servings 4

Preparation

Step 1

1. Fill Dutch oven with 1 inch water. Bring water to boil. Place steamer basket in Dutch oven and fill with sweet potatoes. Reduce heat to medium-low and cook, covered, until potatoes are nearly tender, 16 to 20 minutes. Add bell pepper and cook, covered, until sweet potatoes and pepper are tender, 2 to 4 minutes. Drain vegetables and rinse with cold water until cool, about 2 minutes. Drain again briefly and transfer to large bowl.

2. Combine vinegar, mustard, ½ teaspoon salt, ¼ teaspoon pepper, and cayenne in bowl. Transfer half of vinegar mixture to small bowl and microwave until steaming, about 30 seconds. Drizzle hot vinegar mixture over vegetables and gently toss until evenly coated. Set at room temperature until flavors meld, about 15 minutes.

3. Meanwhile, cook bacon in 10-inch skillet over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Slowly whisk oil into remaining vinegar mixture until thoroughly incorporated.

4. Pour dressing over vegetables and gently toss until evenly coated. Stir in bacon and scallions. Cover and refrigerate until chilled, about 30 minutes. Season with salt and pepper to taste. Serve. (Salad can be refrigerated for up to 2 days.)