We had a sweet potato that needed to be used this week-end and for lunch Saturday, Matt decided to make this potato salad to go along with our cheese and crackers and nibblies. He had made it for himself earlier in the week and was trying to convince me that it was the most fantastic thing and while I though that yeah, it sounded good, I was not at all realizing how great it is. Not that I don’t like sweet potatoes, those are never a problem for me. But, to be honest, I am not always convinced by potato salads. They are usually so heavy, thick and potato-y and for me, reserved for the usual annual craving, in the heat of summer at a BBQ or a picnic.
This one is nothing like those potato salads. It is simple, bright and refreshing. Although there is a bit of mayo for a tad of creaminess, it is light and not heavy. We cooked the potato but left them with a bit of a bite still and I feel this is the best way to have them, I think cooked any more wouldn’t do this any justice. It did great for a simple lunch but evidently it would be great with any BBQ of some sort or for a picnic. With these flavors it’s a bit of a tease of summer and all the good fresh things to come which is more than welcome on my part right now as the winter is getting a bit much these days.
Sweet Potato Salad
4 portions as a side
- 1 large sweet potato
- handful cilantro, chopped finely
- 2 green onions, chopped
- 1/2 tsp mayonnaise
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- salt, pepper
Put the potato in a large pot of water. Bring to a boil then boil for 20 minutes. Let cool completely. Peel and cut the sweet potato, put in a bowl with the cilantro and green onions. Whisk the remaining ingredients to make a vinaigrette, pour over the potatoes and mix well.