Sweet Potato Salad Recipe

"Similar to a salad we tasted years ago at the Court of Two Sisters in New Orleans, LA, this salad is a family favorite. I changed a few things from the original recipe which came from Southern Living. The tarragon is a key flavor so if you don't have tarragon vinegar consider using a sweet vinegar and some dry or fresh tarragon to this dish. Prep time includes refrigeration time."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (219.8 g)
Calories 293.1
Total Fat - 16.4 g
Saturated Fat - 3 g
Cholesterol - 1.7 mg
Sodium - 306.6 mg
Total Carbohydrate - 32.2 g
Dietary Fiber - 4.8 g
Sugars - 3.5 g
Protein - 5 g
Calcium - 79.7 mg
Iron - 3.1 mg
Vitamin C - 15.2 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Wash and dry sweet potatoes. Bake at 400F (skins on) for 30 - 40 minutes or until cooked.

Step 2

In a serving bowl, whisk together the tarragon vinegar, honey, water, vegetable oil, salt, pepper and oregano.

Step 3

Add the green peppers, onion and parsley to the vinaigrette; toss to coat (the veggies are marinated a bit and taste wonderful when you do this).

Step 4

Cool sweet potatoes; Peel and cut potatoes in one inch cubes.

Step 5

Stir cooled sweet potatoes into vegetable mixture.

Step 6

Chill for at least 3 hours.

Tips

I've used chopped fresh tarragon with a sweet vinegar like Louisiana Cane Vinegar or Rice Vinegar to replace the tarragon vinegar - actually I like the fresh tarragon better :)
Yellow or sweet onions work well in a pinch.
I also add some diced celery for extra crunch.