German Sweet Potato Salad
Craving something sweet? Salty? Tangy? Satisfying?
Try this tasty twist on a traditional picnic favorite.
Lately, I have been avoiding flours and white potatoes. Although this dietary change makes me feel vibrant and healthy, I sometimes find my self longing for a traditional side dish. This substantial, flaorful recipe won't leave you feeling a bit deprived.
Enjoy with a hamburger, salad and a tall, icy glass of lemonade on a sunny summer afternoon!
German Sweet Potato Salad
2 sweet potatoes or yams (about 1-1/2 - 2 pounds)
5 slices of bacon, cut into thin strips
1/3 cup finely chopped onion
3 T. olive oil
1 T. cider vinegar
1 t. lemon juice
1/4 c. chopped parsley
salt and pepper to taste
Peel yams and cut in quarters lengthwise. Slice into 1/8" to 1/4" quarter-moons. Boil in salted water for 10 - 15 minutes, or until desired tenderness is reached. Drain and set aside.
Cook bacon slices until crisp. Drain and let cool on a paper-towel lined plate.
Saute onions over medium heat in a tablespoon of olive oil until translucent.
Combine the remaining ingredients and toss with yams, bacon and onions. Enjoy immediately or refrigerate for a couple hours to let marinate a bit until serving. If not serving immediately, add the bacon just before serving so it stays crisp. Makes about 4 cups.
Enjoy!
Try this tasty twist on a traditional picnic favorite.
Lately, I have been avoiding flours and white potatoes. Although this dietary change makes me feel vibrant and healthy, I sometimes find my self longing for a traditional side dish. This substantial, flaorful recipe won't leave you feeling a bit deprived.
Enjoy with a hamburger, salad and a tall, icy glass of lemonade on a sunny summer afternoon!
German Sweet Potato Salad
2 sweet potatoes or yams (about 1-1/2 - 2 pounds)
5 slices of bacon, cut into thin strips
1/3 cup finely chopped onion
3 T. olive oil
1 T. cider vinegar
1 t. agave nectar
1 t. dijon mustard1 t. lemon juice
1/4 c. chopped parsley
salt and pepper to taste
Peel yams and cut in quarters lengthwise. Slice into 1/8" to 1/4" quarter-moons. Boil in salted water for 10 - 15 minutes, or until desired tenderness is reached. Drain and set aside.
Cook bacon slices until crisp. Drain and let cool on a paper-towel lined plate.
Saute onions over medium heat in a tablespoon of olive oil until translucent.
Combine the remaining ingredients and toss with yams, bacon and onions. Enjoy immediately or refrigerate for a couple hours to let marinate a bit until serving. If not serving immediately, add the bacon just before serving so it stays crisp. Makes about 4 cups.
Enjoy!