lundi 26 octobre 2009

A potato salad to be proud of

Summer may be the time for picnics and potato salads, but now it’s fall, the time for turtlenecks and all things orange! Well, except oranges, but I prefer sweet potatoes anyways. What a perfect way to transition from summer into fall—sweet potato salad, which is better looking, more nutritious, and definitely more glamorous than its humble cousin, the regular potato salad.

The original recipe is Mark Bittman’s:

I didn’t follow his recipe exactly—not out of choice, but because I didn’t have all his ingredients on hand. I used kidney beans instead of black beans, white onion instead of red, parsley instead of cilantro, lemon instead of lime, and I omitted the jalapeno entirely. And voilà!—the salad was still beautiful and delicious. Red onion would have been better than white, but the other substitutions worked just fine. For a real southwest flavor, however, you would have to use lime, cilantro, and jalapeno.

Sweet Potato Salad

2-3 sweet potatoes, peeled and cubed
can of kidney beans
one red onion, chopped
one red or yellow bell pepper, diced
lots of parsley

for the dressing:
minced garlic
olive oil
juice of one lemon
salt and pepper

The only time-consuming part of this dish is the first step: roasting the sweet potatoes, onion, and bell pepper together, which takes about 40 minutes. You will want to roast them rather than boil them because that way they retain more flavor and texture when mixed, so take the time to do it. When the potatoes are tender, throw in the other ingredients, and you’ll have a gorgeous salad on your hands!

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