Sweet Potato Pecan Salad

Sweet Potato Pecan Salad

4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform 2-inch chunks

2 tablespoons salt

Put sweet potatoes in a large saucepan, add the salt and water to cover, and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with a fork but still offer some resistance and don’t break apart, 10 to 12 minutes.

Drain potatoes and immediately put them into the ice-water bath. After 1 minute, remove potatoes, drain again

½ red bell pepper, seeded and diced small

½ green bell pepper, seeded and diced small

½ large red onion, diced small

¼ cup finely chopped parsley

Put into a large bowl along with diced peppers, onion and parsley.

3 tablespoons Dijon mustard

3 tablespoons ketchup

1 teaspoon minced garlic

¾ cup olive oil - or sub: use 1/3c oil and 1/4c lemon juice

¼ cup cider vinegar - see above

1 tablespoon Worcestershire sauce

2 tablespoons fresh lime juice

 Salt and pepper to taste

In a large bowl, combine mustard, ketchup and garlic. Add olive oil in a slow, steady stream, whisking constantly. Whisk in vinegar, Worcestershire and lime juice, then season to taste with salt and pepper.

⅓ cup pecan halves, lightly toasted

Pour dressing over sweet potatoes, add pecans and toss gently.