Sweet Potato and Yellow Hominy Salad With Red Chile Dressing

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Total Time
1hr
Prep 30 mins
Cook 30 mins

Great with ribs, a little spice, a little acid, and something different from the same old potato salad.

Ingredients Nutrition

Directions

  1. Peel and quarter the onions, toss with a small amount of vegetable oil, an.
  2. Bake the sweet potatoes at 350 degrees until easily pierced by a skewer, about 35 to50 minutes. Remove from oven, let cool, then peel and cut into bite-sized chunks. Place in a large bowl with the hominy and red onion.
  3. Dressing: Place roasted peeled chile in blender jar with the citrus juices, oil, and seasonings. Blend until pureed and add to vegetables in bowl. Toss well and let marinate 30 to 60 minutes. Toss with cilantro before serving.