Yam (Sweet Potato) Salad

There are a number of similar recipes here, but this one, I feel, really features the potato ingredient! The original of the recipe was found in the Nov 2003 cookbooklet Crisco Best Recipes -- Year-Round Holiday Magic.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs sweet potatoes, scrubbed, quartered lengthwise & cut crosswise into 3/4-inch pieces (or yams)
• 3  tablespoons cider vinegar
• 2  tablespoons  sweet pickle relish
• 2  teaspoons Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 cup  vegetable oil
• 2  green onions, thinly sliced
• 1⁄4 cup red bell pepper, finely chopped

Directions

1. In a large pot, steam prepared yams 10 to 15 minutes or until tender, then remove from steamer.
2. When cool enough to handle, peel yams (if desired; I don't), then place in a large salad bowl.
3. While yams cool, combine vinegar, pickle relish, mustard, salt & pepper in a small jar with a tight-fitting lid, & shake well.
4. Add vegetable oil & shake again, before pouring over yams & tossing them to coat.
5. Add green onions & red pepper & either serve at room temperature or chilled.