Sweet Potato Salad Recipe
Ingredients:
4 medium sweet potatoes, peeled and cubed
1/2 red onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup red bell pepper, chopped
1/4 cup fresh parsley, chopped
1/4 cup chopped green onions (optional)
For the Dressing:
1/2 cup mayonnaise
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
1 tbsp honey (optional for a touch of sweetness)
Salt and pepper, to taste
1/2 tsp smoked paprika (optional for extra flavor)
Instructions:
1. Cook the Sweet Potatoes:
Bring a large pot of salted water to a boil. Add the cubed sweet potatoes and cook for about 10-12 minutes, or until they are fork-tender. Be careful not to overcook them.
Drain and let the sweet potatoes cool slightly.
2. Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, smoked paprika, salt, and pepper until smooth. Adjust seasoning to taste.
3. Assemble the Salad:
In a large mixing bowl, combine the cooked and cooled sweet potatoes, red onion, celery, red bell pepper, parsley, and green onions (if using).
Pour the dressing over the ingredients and gently stir to combine. Be careful not to mash the sweet potatoes; you want them to stay in nice chunks.
4. Chill and Serve:
Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature as a side dish.