Sweet potato salad? I never knew there was such a thing, but it sounds good!
Oh yeah! I fell in love with it while on vacation in Hawaii last year. The sweet potato salad there has the purple sweet potatoes that you can not get on the mainland so I had to adapt the recipe.
2 - 3 good size "yams", which are really sweet potatoes. You can also use the regular sweet potatoes if you can not find yams, it is just not as pretty.
1 small (or about a 5" hunk) sweet carrot
1/4 medium sweet white onion
5-6 small gherkins
Mayonnaise
Old Bay Seasoning
Sea salt
Fresh ground black pepper
The trick is to get all ingredients cut into bite size pieces.
You are going to boil the sweet potatoes so take a medium sauce pan and put enough water to just cover the sweet potatoes and set to boil, meanwhile cube the sweet potato into pieces no larger than 1", put into boiling water and boil for 5 minutes then check. Important- these will cook very quickly so check after 5 minutes. They should be fork tender but not mushy. When done, take off heat and immediately run under cold water to stop cooking. Drain and place into large bowl.
Cut carrot julienne style into 1" or less pieces- I prefer julienne because it eats better and looks pretty.
Cut onion quite fine. You don't want to bite into a chunk, you just want the flavor. Can use grater in a pinch.
Cut gherkin into little rounds.
Add all carrots, onion to taste and all gherkins to the sweet potatoes.
Add enough mayonnaise to cover all ingredients and Old Bay Seasoning to taste, then salt and pepper to taste.
It is good to go now, but even better if put in the fridge for a couple of hours, and even better the second day!
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