Sweet Potato Salad

OK...this recipe won't be replacing my other half's legendary and traditional potato salad at picnics and BBQ fests. But it's an interesting twist. Definitely worth a try...and hearty enough to be the centerpiece of my healthy lunch tomorrow.


Sweet Potato Salad
Makes 4-6 servings.
From Southern Living.


2 pounds sweet potatoes, peeled and cut into 1-inch cubes
Vegetable cooking spray
3/4 teaspoon salt, divided
2 celery ribs, diced
1 jalapeño pepper, seeded and finely chopped
1/2 cup diced onion
1/3 cup diced green bell pepper
3 tablespoons brown sugar
2 tablespoons chopped fresh parsley
5 tablespoons white vinegar
1 tablespoon vegetable oil
1 teaspoon hot sauce
1 teaspoon prepared mustard
3 slices peppered or regular bacon, cooked and crumbled (optional)

Arrange potatoes in an even layer on a baking sheet. Coat with cooking spray, and sprinkle with 1/2 teaspoon salt. Bake at 400° for 25 minutes or just until tender. Let cool slightly.

Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended. Add potatoes, and toss gently to coat. Sprinkle with crumbled bacon, if desired.


Serve warm or chilled.