This simple and fresh salad, dressed with a bright vinaigrette is the perfect side dish for meat, poultry, or fish. It travels well since it's mayonnaise free and is a fun and unique way to serve sweet potatoes! —Laura Dembowski
medium sweet potatoes, washed and cubed
fresh asparagus, stems trimed, cut in half
fresh english peas, shelled
Vidalia onion, chopped
apple cider vinegar
freshly ground black pepper
extra virgin olive oil
In This Recipe
Place sweet potatoes in a large pot and fill with enough water to allow them room to boil. Cover the pot and bring it to a boil. Once at a boil, cook the potatoes, covered, for about 10 minutes, until fork tender.
While the potatoes boil, blanch the asparagus and peas in a small saucepan, covered, for about 3 minutes. When done, immediately remove from the water and place in a large serving bowl. Place the onion in this bowl as well.
In a medium bowl, whisk together vinegars, mustard, honey, pepper, and salt, if using. While continuing to whisk, slowly drizzle in the olive oil. Taste the dressing. Add more vinegar if you prefer it more acidic, or more oil and honey if you prefer it sweeter. The dressing should be on the acidic side, as the sweetness of the potatoes and peas needs a slightly acidic dressing.
Drain the potatoes once cooked and place them in the bowl with the other vegetables. Pour over dressing and stir to combine. Serve warm, at room temperature, or cold. May be stored in the refrigerator in an airtight container for up to 3 days.