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 sw...

Directions

Place the potatoes into a 3-quart saucepan and add the broth. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the potatoes are tender. Drain the potatoes well, reserving 1/4 cup broth. Let the potatoes cool for 10 minutes.

Beat the reserved broth, vinegar and mustard and oil in a large bowl with a fork or whisk. Add the warm potatoes, onions and red pepper and toss to coat.  Season to taste.

Ingredients

1.5 pounds sweet potato or yams (about 3 medium), peeled and cut into 3/4-inch pieces
1.75 cups Swanson® Vegetable Broth
3 tablespoons cider vinegar
2 teaspoons Dijon-style mustard
0.25 cup vegetable oil
2 green onion, sliced (about 1/4 cup)
0.25 cup finely chopped red bell pepper

Papaya Shrimp Salad

Are you in the mood for a salad, but looki...

Grilled Steak and Potato Salad

Marinated grilled steak is the perfect com...

Shortcut Coleslaw

Creamy homemade coleslaw is made easy with...

Picnic Chicken Salad Sandwiches

Cream of celery soup is the secret ingredi...