Sweet Potato Salad
Ingredients
- 4 C. peeled sweet potatoes
- 1/3 C. vegetable oil
- 5 Tbs. lemon juice
- 1 Tbs. minced fresh tarragon
- Salt and fresh ground black pepper
Directions
Julienne potatoes (cut into thin strips). Parboil potatoes 3 to 5 minutes until tender, plunge into cold water, drain immediately, then put in a medium-sized bowl. In small bowl, combine oil, lemon juice, tarragon, and salt and pepper to taste. Pour over potatoes and toss to coat. Refrigerate at least 2 hours and serve cold.
Makes 4 to 6 servings
Erin Yost of Wheeling, West Virginia
