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

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