CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Sweet Potato Salad

Serves 6-8

Here is an excellent accompaniment to that next-day roast-turkey sandwich! Cooked sweet potatoes are great cold – here they’re treated to German-style flavor, adding a zesty tang that can cut through the richest of sandwiches (hopefully your turkey doesn’t require too much mayonnaise!).

Ingredients

2 Sweet Potatoes, large, peeled, cut into 3/4” cubes, blanched, drained and cooled (or plain, cooked sweet potatoes leftover from Thanksgiving dinner)

3 Tbsp. Sweet Onion, fine dice

2 Tbsp. Celery, fine dice

2 Tbsp. Sweet Red Pepper, fine dice

1/2 Red Apple, sweet and crunchy, fine dice

1 Tbsp. Grainy Mustard

1 tsp. Fresh Chives, minced

1/3 cup Bacon, cooked, small dice

3 Tbsp. Apple Cider vinegar

3 Tbsp. Canola or Regular Olive Oil

To taste: Kosher or Sea Salt and White Pepper, freshly ground

Directions

Combine the above ingredients and toss together gingerly. Cover and refrigerate until ready to serve.

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