Marinated Sweet Potato Salad
My dad has been growing sweet potatoes for more than two decades. My brother and I have been partners in the operation for the last several years. This recipe, from the amazing women in our lives, is a terrific way to serve our favorite vegetable. —Tim Jack Edmondson, Vardaman, Mississippi
Ingredients
- 8 medium sweet potatoes (about 4 pounds)
- 1 cup tarragon vinegar
- 1/2 cup canola oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 medium onion, thinly sliced
- 1 medium green pepper, julienned
Directions
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1Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel.
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2Meanwhile, in a jar with a tight-fitting lid, combine the next 9 ingredients; shake well.
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3Cut potatoes in half lengthwise; cut potato halves into 1/4-in. slices. Place in a large bowl. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves.
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