A new spin on potato salad – hold the mayo

By LIZ WEINDRUCH
DavidsonNews.net

I’ve never been a fan of traditional potato salads.  To me, they’ve always looked like a gloppy, white mess– never mind the “ick” factor of a big bowl of mayonnaise-laden starches spoiling in the sun. I prefer something with a little more color and kick, and – I’ll admit it – I’m a sucker for sweet potatoes. 

In this recipe, roasting the sweet potatoes with the red onion creates a sweet, caramelized flavor note that is countered by the spice of the vinaigrette. This colorful sweet potato salad looks so beautiful on a platter, it’s almost a shame it disappears so quickly. RECIPE below.

The recipe serves 4-6, so double it for a crowd.

SWEET POTATO SALAD WITH BLACK BEANS AND JALAPENO VINAIGRETTE
(adapted from a recipe in the New York Times)

Sweet potato salad with black beans and jalapeno vinaigrette, made by Liz Weindruch.

INGREDIENTS

4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and pepper
1 minced fresh jalapeño
1 clove garlic, peeled and minced
Juice of 2 limes
Pinch of ground cumin
2 cups cooked black beans, drained (canned are fine)
1 red bell pepper, seeded and diced
1 cup chopped fresh cilantro.

PREPARATION

Heat your oven to 425 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown, about 30 minutes. Get impatient and turn up the oven to 450 for another 10 minutes to make sure they’re done.  Remove from oven; keep on pan until ready to mix with dressing.

Whisk the lime juice and the remaining olive oil.  Season with salt and pepper. Stir in the garlic and jalapeno

Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.