SWEET POTATO SALAD (Adapted from wellplated.com)
4 slices thick-cut bacon, cooked
3 large sweet potatoes, peeled and cut into chunks
1 cup thinly sliced celery hearts
1 cup thinly sliced green onions
FOR THE MUSTARD DRESSING:
1 jalapeno pepper, seeded and minced*
2 TBSP whole-grain mustard
2 garlic cloves, minced
3 TBSP rice vinegar
3 TBSP extra virgin olive oil
1/4 tsp kosher salt
1/8 tsp black pepper
Cook bacon and once cooled, crumble it into a large bowl. Add the celery and green onions.
Bring a large bot of salted water to a boil, then add the sweet potatoes.
Simmer just until fork tender, about 10 to 15 minutes depending upon the size of your potato chunks. Drain, gently and quickly rinse with cold water, then set aside.
Prepare the mustard dressing: In a small bowl or large measuring cup, whisk together the jalapeno (or fresno chile), mustard, garlic, vinegar, olive oil, salt, and pepper.
Add the sweet potatoes to the bowl with the bacon, drizzle with the dressing, then toss gently to combine.
Taste and season with additional salt/pepper if desired. Serve immediately, warm, or refrigerate the salad and serve cold or at room temperature at your party.
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