Sweet Potato Salad

Demonstrated by:

Ingredients

1 pound Okinawan purple sweet potatoes, cooked, peeled, and cubed
1 pound sweet potatoes or yams, cooked, peeled, and cubed
1 small Maui onion, sliced
1/2 green pepper, thinly sliced
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced

Dressing:
6 tablespoons vegetable oil
6 tablespoons sugar
1/4 cup apple cider vinegar
3/4 teaspoon salt
1/4 teaspoon prepared mustard
Dash of pepper
Dash of Worcestershire sauce
2 slices onion
1 clove garlic, crushed
1/2 bay leaf

Instructions

In a salad bowl, combine potatoes, onion and peppers; chill. In a small bowl, combine the dressing ingredients; chill. Before serving, remove garlic and bay leaf from dressing; pour over salad and toss to combine ingredients. Chill for another hour. Makes 8 servings.
Approximate Nutrient Analysis per serving: 220 calories, 11 g fat, 1 g saturated fat, 0 mg cholesterol, 400 mg sodium, 30 g carbohydrate, 3 g fiber, 18 g sugar, 2 g protein

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