Sweet Potato Salad W/Vinaigrette

Have you ever made a minor change in something in your life and then thought, why didn’t I do this before?  Like switching from vegetable oil to canola oil.  Or growing a garden.  Or ditching the use of lip liner.

That is what this recipe was for me.  I had cut out this recipe for sweet potato salad from an old issue if Gourmet magazine and it was years before I decided to make it.  I really have no idea why, because it is one of the most simple recipes for potato salad ever!  Very few ingredients and what I think is the best part-you don’t have to wait for it to chill!  That is always the most torturous part for me.  Waiting.  Patience is really not one of my virtues.  But I digress…I made it once and then was like, “Why didn’t I think of this?  It seems so obvious!”  No mayo to mess with the already outrageous flavor of the sweet potatoes and just enough vinegar to give it some kick and a hint of personality.  It is a lot like the beginning process I use for this potato salad.

With one of the biggest BBQ weekends of the year just a few days away, here is a recipe that could not be more perfect for a backyard get together.  It is great served at room temperature so you don’t have to worry about it being left out in the elements.  Need to bring a dish to pass?  Here it is.  It uses familiar ingredients but with just enough variation to keep it from being boring.  The fact that it is very good for you is a bonus when faced with a sea of potentially un-healthy foods at a holiday get-together.  I make this quite often when I want something healthy, but that still fits the summer barbecue bill.

So just to recap, it is fast to put together, super easy, convenient, and good for you.  And you can make it without the lingering regret of having set it aside all those years ago.  Win win.
One Year Ago: Shrimp Cobb Salad

Sweet Potato Salad W/Vinaigrette
Adapted from Gourmet
Feel free to use diced scallions in place of the chives.

3 lbs sweet potatoes, peeled and cut into bite sized cubes
1 T Dijon mustard
1 T white wine vinegar or other light vinegar
1/4 c olive oil
salt and pepper
2 T chives

Steam the potatoes until just tender all the way through.  Meanwhile, in a separate bowl, whisk together the next four ingredients.  When potatoes and done, toss them immediately with the vinaigrette.  Let cool to room temp or serve slightly warm.  Sprinkle with chives just before serving.