Recipe: Sweet Potato-Pecan Salad
Six side-dish servings
4 medium sweet potatoes (about 2 pounds), peeled and cut into uniform 2-inch chunks
2 tablespoons salt
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
3 tablespoons Dijon mustard
3 tablespoons ketchup
1 teaspoon minced garlic
¾ cup olive oil
¼ cup cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice
Salt and pepper to taste
1 / 3 cup pecan halves, lightly toasted
1. 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 don’t break apart, 10 to 12 minutes.
2. Drain potatoes and immediately put them into the ice-water bath. After one minute, remove potatoes, drain again, and put into a large bowl along with diced peppers, onion and parsley.
3. 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.
4. Pour dressing over sweet potatoes, add pecans and toss gently.
John Willoughby, The New York Times