Wednesday, May 21, 2008

Sweet Potato Salad

Sweet potato salad
serves 4

4 sweet potatoes, peeled and
chopped into cubes
3 tablespoons vinaigrette (see
page 727)
salt and freshly ground
black pepper
2 spring onions, finely chopped
1 small bunch of fresh chives,
pinch of cayenne pepper
2 tablespoons chopped fresh
flat-leaf parsley

• Put the sweet potatoes in a heavy saucepan of boiling water. Cook for 10 minutes or until tender, taking care not to overcook. Drain.
• Transfer the warm sweet potatoes to a large bowl, and pour the vinaigrette over the top. Season with salt and pepper, and leave to cool.
• Once the sweet potatoes have cooled, mix in the spring onions and chives. Sprinkle with the pinch of cayenne and the parsley. Serve at room temperature.

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