Sweet Sally’s Sweet Potato Salad

Name: Sweet Sally’s Sweet Potato Salad
Cuisine: American
Ingredients: ⅓ cup freshly squeezed lime juice; ¼ cup canned chipotle chiles in adobo sauce; 1 tablespoon ketchup; 1½ teaspoons Dijon mustard; 1 garlic clove, minced; ⅓ cup extra-virgin olive oil; 2 large or 4 small sweet potatoes (about 2 pounds total), peeled and cut into bite-size chunks; 1 medium bell pepper, preferably red, seeded and chopped; 1 celery rib, chopped; 6 to 8 scallions, sliced thin; 2 tablespoons chopped fresh cilantro; Table salt and coarsely ground black pepper to taste; Table salt and coarsely ground black pepper to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

The sweet potato makes an attractive alternative to Irish spuds in salads. Our version bathes sweet potato chunks in a zesty dressing featuring smoky chipotle chiles. This is dedicated to the memory of Sally Martin, an English friend who moved to the Southwest and started putting chipotles in everything short of afternoon tea.

Ingredients

Chipotle Dressing

⅓ cup freshly squeezed lime juice
¼ cup canned chipotle chiles in adobo sauce
1

Method

Combine all the dressing ingredients, except for the oil, in a food processor and puree. Drizzle in the oil and continue to process until you have a thick dressing. Reserve.
In a large pan of boiling salted water, cook the sweet potatoes over medium-high heat until tender, 10 to 12 minutes. Drain the potatoes, rinse them in cold water, and drain them again. Set