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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.