Sweet Potato Salad
Beans, Greens and Sweet Georgia Peaches
Sweet Potato Salad
Beans, Greens and Sweet Georgia Peaches
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3 pounds sweet potatoes 2 red bell peppers 8 scallions or other green onions red wine vinegar salt and black pepper in a peppermill extra virgin olive oil 2 tablespoons chopped parsley Directions: Scrub the sweet potatoes under cold running water. Put them in a large kettle that will just hold them. Add enough water to cover them by an inch and lift out the potatoes. Cover the kettle and place it over high heat. When the water is boiling briskly, add the sweet potatoes, cover, and let the liquid come back to a boil. Reduce the heat to medium, skew the lid on the kettle, and simmer until the potatoes are just tender and can be pierced through with a sharp knife. Drain and let them cool enough to handle. Meanwhile, wash the bell peppers and scallions, and drain them well. Cut off the tops and bottoms of the peppers, remove the seed cores, and cut the peppers into small dice. Cut the onions crosswise into thin slices. When you can handle the potatoes, peel them and cut them into 1/2 inch dice. Put the potatoes, bell peppers, and scallions in a large serving bowl. Sprinkle generously with wine vinegar, salt and pepper to taste, and toss well. Let the salad stand for a minute or two, then taste and adjust the seasonings. Drizzle the salad well with olive oil, enough to lightly coat the potatoes, and toss again. Let cool completely. Just before serving, sprinkle the top of the salad with the chopped parsley. Serves 6 to 8. |