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Sweet Potato Salad

Did I tell y’all we bought a new grill?

We did – not The Egg, I’m sorry to say (I just couldn’t justify the cost – the damn thing is $800), but we got a decent, if inexpensive, charcoal grill with a smokebox on the side – and an obscene amount of all natural, hardwood charcoal.  (I’m sorry, but I dislike gas grills – they’re silly and defeat the purpose of barbecuing.)

Since then, we’ve been grilling and smoking our little hearts out.  And since we will be cooking a great many things on the grill, I will be posting a great many recipes for my favorite warm-weather dishes – main dishes,  side dishes and desserts.  Because I’ve already posted my barbecue sauce recipe, I thought I would give you my all-time favorite warm-weather side dish:  Sweet Potato Salad.

I’ve mentioned before, when I was posting Thanksgiving recipes, that I happen to LOVE sweet pototoes.  In fact, I think there’s very few dishes that can be made with white potatoes that aren’t better with sweet potatoes.  I was thinking along those lines a few summers back, when it occured to me that sweet potatoes would probably be quite tasty in my potato salad recipe – and I was right.  Actually, that’s a bit of an understatement – they are MARVELOUS in my potato salad recipe.

My potato salad recipe is pretty typically Southern; if you have a favorite potato salad recipe, why not try it with sweet potatoes?

 

Sweet Potato Salad

Sweet Potato Salad

serves 6

5 cups peeled, cubed sweet potatoes

1/2 cup chopped celery

1/2 cup chopped red onion

2 – 3 tablespoons sweet pickle relish

1/2 – 2/3 cup mayonnaise

1 teaspoon prepared yellow mustard

salt and pepper to taste

Place the cubed, peeled sweet potatoes in a large pot of cool water; bring to a boil and cook for 3 – 5 minutes, or just until fork tender.  Drain in a colander and rinse with cold water until they have cooled enough to handle.  At this point, I drain them well and refrigerate for a couple of hours.

In a large bowl, combine the remaining ingredients except the salt and pepper and mix well.  Gently stir in the potatoes, then add salt and pepper to taste.

Serve immediately (can be refrigerated before serving if desired).





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