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 1/2 pounds sweet potato or yams (about 3 medium), peeled and cut into 3/4-inch pieces
- 1 3/4 cups Swanson® Vegetable Broth
- 3 tablespoons cider vinegar
- 2 teaspoons Dijon-style mustard
- 1/4 cup vegetable oil
- 2 green onion (scallion), sliced (about 1/4 cup)
- 1/4 cup finely chopped red bell pepper
Instructions
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Tips
- Tip: You can blend the dressing by adding the ingredients to a jar with a tight-fitting lid. Close the jar and shake well until the ingredients are blended.
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Step 1
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.
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Step 2
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.
