Okay, I know summer is almost over and all of the picnics are done. But this recipe would be perfect for a potluck dinner or a perfect accompaniment to fried chicken or baked ham dinner. You'll be amazed how delicious and different this sweet tater salad is.
Ingredients:
6 medium sweet potatoes (4 cups, diced)
7-8 slices thick-sliced bacon
4 T. small red onion, minced
1 c. golden raisins
½ c. honey
1½ c. mayonnaise
2 T. dijon mustard
parsley
dash of salt
Cut ends off sweet potatoes and peel skins using a vegetable peeler. Slice one edge so that it sits firmly on the cutting board. Cut into half-inch planks, then cut each plank into half-inch cubes. Place in pot of cold water.
Over medium-high heat, bring sweet potatoes to a boil. Boil for five minutes and check to see if potatoes are tender. Do not overcook. Remove from heat and pour into a colander and drain. Allow to cool for 5-10 minutes. Place potatoes in a covered container and refrigerate for 1-2 hours.
Cut slices of bacon into half-inch pieces and place in skillet. Fry until lightly browned. Remove from skillet onto a paper towel to absorb grease.
Cut a small red onion in half and mince enough to make 4 tablespoons.
Chop parsley, enough for 2 tablespoons. Mince bacon.
In a small bowl, combine mayonnaise, honey, and dijon mustard. Blend until completely smooth.
Remove potatoes from refrigerator and place into a large mixing bowl. Add salt, raisins, bacon, onion and parsley.
Pour dressing over salad and toss gently with a spatula. Taste for seasoning, adding more salt if needed. Place into a serving dish and refrigerate until ready to serve.
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