SWEET POTATO-PECAN SALAD

SWEET POTATO-PECAN SALAD image

Yield 6 servings

Number Of Ingredients 15

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medium sweet potatoes (about 2 pounds), peeled and cut into uniform 2-inch chunks
2 tablespoons salt
ÃÂ½ red bell pepper, seeded and diced small
ÃÂ½ green bell pepper, seeded and diced small
ÃÂ½ large red onion, diced small
ÃÂ¼ cup finely chopped parsley
3 tablespoons Dijon mustard
3 tablespoons ketchup
1 teaspoon minced garlic
ÃÂ¾ cup olive oil
ÃÂ¼ cup cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice
Salt and pepper to taste
Ã¢Â Â cup pecan halves, lightly toasted

Steps:

Fill sink or a large bowl with water and ice cubes. 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 donÃ¢ÂÂt break apart, 10 to 12 minutes. Drain potatoes and immediately put them into the ice-water bath. After 1 minute, remove potatoes, drain again, and put into a large bowl along with diced peppers, onion and parsley. Make the dressing: 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. Pour dressing over sweet potatoes, add pecans and toss gently.