Chef Ben Barker of Magnolia Grill in Durham, North Carolina, says that even people who claim to hate sweet potatoes love this salad. Ben uses a homemade pepper relish, but you can use a commercial one. The recipe is from Not Afraid of Flavor: Recipes from Magnolia Grill, by Ben and Karen Barker (University of North Carolina Press, 2000).–Debbie Moose
Sweet-Potato Salad Recipe
- Quick Glance
- 30 M
- 1 H
- 8 to 10 servings
- For the pickled pepper relish
- 1 cup green bell pepper, seeded, stemmed, and cut into small dice
- 1 1/2 cups red bell pepper, seeded, stemmed and cut into small dice
- 1 medium red onion, cut into small dice
- 6 ounces cider vinegar
- 3 ounces sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon celery seed
- 2 dried chipotles, halved and seeded (optional)
- For the potato salad
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
- 1 cup Pickled Pepper Relish with juice (recipe follows)
- 1 teaspoon minced garlic
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Worcestershire sauce, to taste
- 1/4 cup chopped flat-leaf parsley leaves
- Make the relish
- 1. Add the vinegar, sugar, salt, celery seed, and chipotles, if desired, to the vegetables. Bring to a boil and then simmer over low heat for 15 minutes.
- 2. To can the relish, ladle it into 2 hot pint jars and fill to within 1/4 inch of the rim. Wipe the rim, seal the lids, and process in a boiling water bath for 15 minutes. Start timing after the water bath reaches full boil.
- 3. Check to be sure the jars are securely sealed. The relish will keep for up to 6 months.
- 4. If you prefer to skip the canning, this relish can be refrigerated for up to 3 months, covered, in clean, sterile containers. This recipe can be scaled up easily but be cautious with the chipotles.
- Make the potato salad
- 5. Cook the sweet potatoes in salted water until done but still firm. Plunge them in ice water to stop them from cooking and drain well.
- 6. Combine the relish, garlic, and Dijon mustard in a bowl. Whisk in the olive oil, as well as salt, pepper, and Worcestershire sauce to taste.
- 7. Fold in the sweet potatoes and Italian parsley and toss gently. Keeps refrigerated for 2 days. Serve at room temperature.
Hungry for more? Chow down on these:
- Sweet Potato Pomegranate Salad from Two Peas and Their Pod
- Sweet Potato & Apple Salad Recipe with Chipotle Lime Dressing from Cookin' Canuck
- Roasted Sweet Potato and Feta Salad from Leite's Culinaria
- Creme Fraiche Potato Salad from Leite's Culinaria
Sweet-Potato Salad Recipe © 2009 Debbie Moose. Photo © 2009 Jason Wyche. All rights reserved.
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