Rainbow Sweet Potato Salad
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2267.96 g okinawan sweet potatoes, skin on, whole (purple flesh, white skin)
- 2 medium red bell peppers
- 2 medium yellow bell peppers
- 2 medium orange bell peppers
- 2 medium green bell peppers
- 1 large red onion
-
dressing
- 236.59 ml salad oil
- 473.18 ml honey
- 946.36 ml vinegar (what ever kind you enjoy)
- 29.58 ml sea salt (or to taste)
- 12.32 ml Dijon mustard
- 4.92 ml Worcestershire sauce
- fresh ground pepper
- 1 bay leaf
- 2 garlic cloves, minced
directions
- Scrub the sweet potatoes, and steam them whole, with skins on. When you can pierce it with a fork, it is done. Allow the potatoes to cool, refrigerate for an hour.
- In the meantime, Combine all the dressing ingredients and chill.
- Julienne the bell peppers, and toss together, chill.
- Julienne the red onion, set aside to chill.
- Cut the chilled potatoes into cubes. (You may remove the skin if you wish, but the skin has a lot of fiber, and adds to the color of the dish).
- In a large bowl (I use a clear glass bowl to help show-off the salad), Place a layer of cubed potato on the bottom. Top with a layer of the bell pepper medley, and red onion.
- Repeat layers, ending with the bell pepper medley and red onion.
- If you'd like, you could strain the dressing so that no pepper or garlic bits are in the salad. Pour the dressing over the salad just before serving.
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