For Easter we decided to do some BBQ ribs with homemade sauce. We love potato salad with our ribs, they kind of just go together like PB&J. But we can’t have potatoes. No problem we just made a sweet potato salad instead. Not bad.
Sweet Potato Salad
4 medium sweet potatoes, peeled and cubed
3 medium apples, small cubed (I use 1 red 2 greed)
6-8 bacon strips, cooked and crumbled (you can add more or less)
1/4- 1/2 cup finely chopped onion (you can add more or less)
3 tablespoons minced fresh or dried parsley
1/2 teaspoon sea salt
1/4 teaspoon fresh pepper
1/3 cup EVOO
2 tablespoons each of Pomegranate balsamic vinegar & red cooking wine
Place sweet potatoes in a pan and cover with water. Bring to a
boil. Reduce heat; cover and cook for 10-15 minutes or just until
tender. Potatoes need to be slightly al dente or they will just turn to mush
Transfer to a large bowl; cool to room temperature. Add the apples,
bacon, onion, parsley, salt and pepper to the potatoes. In a small
bowl, whisk oil,vinegar & wine. Pour over salad; toss gently to coat.
Chill until serving. Feeds a hungry crowd.