Spicy Sweet Potato Salad
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 sweet potatoes
1 pound red potatoes
1 pound Yukon Gold potatoes
1 large red onion
2 tsp. salt
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
1/4 cup fresh lemon juice
1 cup mayonnaise
1 Tbsp. curry powder
1/4 cup chopped fresh parsley
1/4 tsp. freshly ground black pepper
Instructions:
Wash, pierce with a fork, and microwave the sweet potatoes and Yukon Gold potatoes until tender. Boil the red potatoes in some salted water until tender. Do not overcook the potatoes or they will not hold up in the salad. Drain the red potatoes and chill all three types of potatoes overnight.
Peel the sweet potatoes and Yukon Golds, and dice into 1/2″ cubes. Cut the red potatoes into fourths, then place all the potatoes into a large bowl.
Thinly slice the red onion and place the rings into a colander. Sprinkle the onion with salt and let it sit in the colander for 30 minutes to drain. Squeeze the onion to remove any excess water, then add to the bowl with the potatoes. Mix in the garlic, jalapeno, lemon juice, mayonnaise, curry powder, parsley and pepper, and chill until ready to serve.
Recipe by Patty Hern.