"Victory Is Sweet" Potato Salad
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
41
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 large
Sweet Potatoes1 tbsp
Sugar2 cups
Canola Oil1 small
Red Onion (diced)230 g
Green Bean (fresh)1
Salt110 g
Blue Cheese (crumbled)Directions:
1
Preheat a grill to medium
2
Peel the sweet potatoes and cut them into 1-inch slices
3
Grill over medium coals until just tender, about 10 minutes
4
Cut into large julienne strips and set aside
5
In a large mixing bowl add the tarragon vinegar, mustard and sugar and whisk to blend
6
Slowly drizzle in the canola oil and whisk until emulsified
7
Add the chopped tarragon and the onion
8
Bring a large pot of water to a boil over medium heat
9
Add the green beans and blanch for 20 seconds
10
Transfer them to a bowl of ice water to stop the cooking, then drain
11
In large bowl add the sweet potatoes and the green beans
12
Pour in the vinaigrette and toss to coat
13
Season with salt and pepper, to taste, and transfer the salad to a serving platter
14
Top with blue cheese and almonds and serve