German-Style Sweet Potato Salad

Name: German-Style Sweet Potato Salad
Cook time: 35 min
Total time: 55 min
Ingredients: 2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces; Kosher salt; 1 pound bacon, cut into 1-inch pieces or lardons; 1 medium red onion, cut into 1/4-inch dice; 2 tablespoons whole-grain or stone-ground mustard; 1/4 cup white vinegar; 1/4 teaspoon freshly ground black pepper; 1 tablespoon chopped fresh parsley

www.foodnetwork.com

Your recipes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 6

Cost: $5.49 /serving

Author : Jeff Mauro, host of Sandwich King

potato salad sweet potato side dish

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds sweet potatoes, peeled and cut into 3/4-inch piecesKosher salt1 pound bacon, cut into 1-inch pieces or lardons1 medium red onion, cut into 1/4-inch dice2 tablespoons whole-grain or stone-ground mustard1/4 cup white vinegar1/4 teaspoon freshly ground black pepper1 tablespoon chopped fresh parsley

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Put the sweet potatoes in a large saucepan and cover with 2 inches water. Add 2 tablespoons salt. Bring to a gentle simmer and cook until the sweet potatoes are knife-tender, 10 to 15 minutes. Drain well and put in a large bowl. Keep warm.

Step 2

Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove the bacon from the grease and set aside on a paper towel-lined plate, leaving the grease behind in the skillet. Return the skillet to medium-low heat, then add the onions and cook until translucent, about 10 minutes.

Step 3

Stir the mustard and vinegar into the skillet with the onions, then whisk to combine. Let the dressing simmer for a minute, then pour over the sweet potatoes in the bowl. Add half of the bacon and toss to coat evenly. Season with salt and pepper.

Step 4

Transfer the sweet potato salad to a serving platter and garnish with the remaining bacon and parsley. Serve hot or chill to serve cold.