Ruth's Sweet Potato Salad

Ruth's Sweet Potato Salad
September 2013
Serves 6 to 8


3 medium sweet potatoes, cubed
1/4 cup sweet peppers, grilled and diced
3 T apple cider vinegar
scant 1/4 cup  extra virgin olive oil
2 T sweet pickle relish
2 teaspoons dijon mustard
1/4 teaspoon black pepper

Boil cubed sweet potatoes until tender (prick with a fork), then set aside to cool
Add grilled diced peppers to sweet potatoes.

Whisk remaining ingredients in bowl, then mix into sweet potatoes and peppers

Serve at room temperature or chilled.