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Sweet Potato Salad with Lime Chipotle Dressing

This is perfect as is with a mild heat, although you could certainly add more chipotle to make it much more spicy.

What you need

  1. »«Salad»«
  2. 4 lb. combination yam and sweet potato (orange and white flesh)
  3. 1 red bell pepper
  4. 2 celery ribs
  5. 1 cup finely sliced green onion
  6. 1/2 - 1 cup fresh cilantro, coarsly chopped (to taste)
  7. Kosher salt
  8. »«Dressing»«
  9. 2/3 cup fresh lime juice
  10. 2 minced chipotle chiles or 1 tsp ground chipotle powder
  11. 1 Tbl Dijon mustard
  12. 1 Tbl Tomato paste mixed with 1 Tbl cider vinegar (or use 2 Tbl ketchup)
  13. 1 large clove garlic
  14. 1/3 - 1/2 cup olive oil
  15. Freshly ground black pepper

How to make it

  • Peel and dice the sweet potato into about 1 inch cubes
  • In a large pot, bring water to a boil, add about 2 tsp kosher salt and potato cubes
  • Cook about 8-10 minutes, until very tender
  • While potatoes are cooking chop the red pepper and celery
  • Add to a large bowl with green onion
  • Remove and drain potato cubes and place in a single layer on a baking sheet to cool
  • While potatoes cool, make the dressing: Combine lime juice, mustard, tomato paste mixture, pepper, garlic and chiles in a small bowl
  • Whisking, add olive oil in a thin stream. Continue whisking until emulsified.
  • Add potatoes to the other vegetables and pour about half the dressing over
  • Add cilantro and toss to combine well
  • Add more dressing if needed. Salad should be moist by not soupy.

    • Chipotles in Adobo sauce are found in the Mexican foods section of the supermarket. I purchase ground chipotle powder which I find to be a bit more convenient. This serves 8-10 as a side dish.

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