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Sweet-Potato Salad

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

Ingredients

  • 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 fresh Italian parsley

Directions

  • 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.
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