Sweet Potato Salad
Sweet potatoes, with their beautiful texture and lovely color, are transformed into a lively and fresh tasting potato salad that offers a great spin on the traditional. Cooking the sweet potatoes in broth makes all the difference and helps infuse every bite of potato with great flavor.
Ingredients
1.5 pounds sweet potato or yams (about 3 medium), peeled and cut into 3/4-inch pieces
1.75 cups Swanson® Vegetable Broth
3 tablespoons cider vinegar
2 teaspoons Dijon-style mustard
0.25 cup vegetable oil
2 green onion, sliced (about 1/4 cup)
0.25 cup finely chopped red bell pepper
1.75 cups Swanson® Vegetable Broth
3 tablespoons cider vinegar
2 teaspoons Dijon-style mustard
0.25 cup vegetable oil
2 green onion, sliced (about 1/4 cup)
0.25 cup finely chopped red bell pepper
Instructions
Place the potatoes into a 3-quart saucepan and add the broth. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well, reserving 1/4 cup broth. Let the potatoes cool for 10 minutes.
Beat the reserved broth, vinegar and mustard and oil in a large bowl with a fork or whisk. Add the warm potatoes, onions and red pepper and toss to coat. Season to taste.
Beat the reserved broth, vinegar and mustard and oil in a large bowl with a fork or whisk. Add the warm potatoes, onions and red pepper and toss to coat. Season to taste.
Sweet Potato Salad
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Sweet potatoes, with their beautiful texture and lovely color, are transformed into a lively and fresh tasting potato salad that offers a great spin on the traditional. Cooking the sweet potatoes in broth makes all the difference and helps infuse every bite of potato with great flavor.
Instructions
Place the potatoes into a 3-quart saucepan and add the broth. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well, reserving 1/4 cup broth. Let the potatoes cool for 10 minutes.Beat the reserved broth, vinegar and mustard and oil in a large bowl with a fork or whisk. Add the warm potatoes, onions and red pepper and toss to coat. Season to taste.
Ingredients
1.5 pounds sweet potato or yams (about 3 medium), peeled and cut into 3/4-inch pieces1.75 cups Swanson® Vegetable Broth3 tablespoons cider vinegar2 teaspoons Dijon-style mustard0.25 cup vegetable oil2 green onion, sliced (about 1/4 cup)0.25 cup finely chopped red bell pepper
