Mix up your usual potato salad recipe by using sweet potatoes. This dish is full of color and flavor from the jalapeño pepper, parsley, and hot sauce.
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
Vegetable cooking spray
3/4 teaspoon salt, divided
2 celery ribs, diced
1 jalapeño pepper, seeded and finely chopped
1/2 cup diced onion
1/3 cup diced green bell pepper
3 tablespoons brown sugar
2 tablespoons chopped fresh or 1 tablespoon dried parsley flakes
5 tablespoons white vinegar
1 tablespoon vegetable oil
1 teaspoon hot sauce
1 teaspoon prepared mustard
3 slices peppered or regular bacon, cooked and crumbled (optional)
Garnish: fresh flat-leaf parsley sprigs
How to Make It
Arrange potatoes in an even layer in a 15- x 10-inch jelly-roll pan. Coat with cooking spray, and sprinkle with 1/2 teaspoon salt.
Bake at 400° for 25 minutes or just until tender. Let cool slightly.
Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended. Add potatoes, and toss gently to coat. Sprinkle with crumbled bacon, if desired; garnish, if desired. Serve warm or chilled.