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 fresh Italian flat-leaf parsley
- 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.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!