Sweet potato salad with bacon
This was such a tasty dish, I, Ali am not one for mustard but I sure enjoyed it in this recipe, it also had Elaine’s seal of approval. Now it doesn’t take very long at all, most your prep work can be done while the potatoes boil.
Lets get right into it!
Lets get out bacon laid out and into the oven at 400 for about 15-20 min. We want it crispy to crumble on our dish.
Next we want to bring our pot of water to a boil then add our potatoes, once put in we bring it down to a simmer.
Then we chop our celery, onions, and garlic. Then we portioned our mustard out and our chili as well.
Now we accidentally put our celery and onions into the vinaigrette but it didn’t make any difference. Either way lets mix it up!
Now we add the vinaigrette to our potatoes, lightly toss and serve at any temperature.
(All the blue highlighted ingredients will get you a coupon)
3 large sweet potatoes, peeled and cut into chunks
1 red Fresno chili, seeded and minced (We used Old El Paso medium chill and still was good)
2 tablespoons whole grain mustard (Doc doubled this, so Id say its to taste)
2 garlic cloves, minced
1/4 cup rice vinegar
1/4 cup olive oil
4 uncured bacon slices, cooked until crisp and crumbled
1 cup thinly sliced celery hearts
1 cup thinly sliced green onions
Bring a pot large enough to fit the sweet potato chunks, roughly medium to large, to a boil
Add sweet potatoes and bring down to a simmer until it is just fork tender, about 15 minutes. Drain the sweet potatoes and briefly and gently rinse them with cold water. set aside.
in a medium bowl whisk together the chili, mustard, garlic, vinegar, and olive oil. season with salt.
In a large bowl or pot, combine the potatoes, bacon crumbles, celery and green onions and toss with mustard vinaigrette. season with salt. serve warm or room temperature or even chilled.