Sweet potatoes, with their beautiful texture and lovely color, are transformed into a lively and fresh tasting potato salad that offers a great spin on the traditional. Cooking the sweet potatoes in broth makes all the difference and helps infuse every bite of potato with great flavor.
cost per recipe: $7.80
The price is determined by the national average.
pounds sweet potato or yams (about 3 medium), peeled and cut into 3/4-inch pieces
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
tablespoons cider vinegar
teaspoons Dijon-style mustard
cup vegetable oil
green onion, sliced (about 1/4 cup)
cup finely chopped red bell pepper
Place the potatoes into a 3-quart saucepan and add the broth. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well, reserving 1/4 cup broth. Let the potatoes cool for 10 minutes.
Beat the reserved broth, vinegar and mustard and oil in a large bowl with a fork or whisk. Add the warm potatoes, onions and red pepper and toss to coat. Season to taste.