Sweet Potato And Poblano Salad With Honey And Rosemary
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
35
Spice
50
Sweetness
48
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Honey1.5 tbsps
White Wine Vinegar1 tbsp
Rosemary (chopped fresh)2 tsps
Dijon Mustard1 cup
Olive OilDirections:
1
Transfer potatoes to work surface
2
Cut crosswise into 1-inch pieces
3
Place potatoes, poblanos, green onions, and parsley in large bowl
4
Drizzle dressing over; toss to coat
5
Season to taste with salt and pepper
6
Serve warm or at room temperature
7
DO AHEAD: Can be made 1 day ahead
8
Cover and chill
9
Bring to room temperature before serving
10
Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets
11
Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets
12
Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets
13
Whisk first 6 ingredients in small bowl
14
Gradually whisk in olive oil
15
Season to taste with salt and pepper
16
Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes
17
Drain; run under cold water to cool
18
Cover and chill at least 1 hour and up to 1 day
19
Preheat barbecue (high heat)
20
Brush potato wedges with canola oil
21
Sprinkle with salt and pepper
22
Grill potatoes until grill marks appear, about 2 minutes per side
23
Transfer potatoes to work surface
24
Cut crosswise into 1-inch pieces
25
Place potatoes, poblanos, green onions, and parsley in large bowl
26
Drizzle dressing over; toss to coat
27
Season to taste with salt and pepper
28
Serve warm or at room temperature
29
DO AHEAD: Can be made 1 day ahead
30
Cover and chill
31
Bring to room temperature before serving
32
Whisk first 6 ingredients in small bowl
33
Gradually whisk in olive oil
34
Season to taste with salt and pepper
35
Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes
36
Drain; run under cold water to cool
37
Cover and chill at least 1 hour and up to 1 day
38
Preheat barbecue (high heat)
39
Brush potato wedges with canola oil
40
Sprinkle with salt and pepper
41
Grill potatoes until grill marks appear, about 2 minutes per side