Sweet Potato Salad
"Sweet potatoes, with their beautiful texture and lovely color, are transformed into a lively and fresh tasting potato salad that offers a great spin on the traditional. Cooking the sweet potatoes in broth makes all the difference and helps infuse every bite of potato with great flavor...."
INGREDIENTS
•
1 1/2 pounds sweet potato or yams (about 3 medium), peeled and cut into 3/4-inch pieces
•
1 3/4 cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
•
3 tablespoons cider vinegar
•
2 teaspoons Dijon-style mustard
•
1/4 cup vegetable oil
•
2 green onion, sliced (about 1/4 cup)
•
1/4 cup finely chopped red bell pepper
ADVERTISEMENT