Friday, February 25, 2011
I saw this recipe of Rachel Ray's on Taste and Tell and not only thought it looked delicious, by figured it was going to be the only way I could get my hubby to eat some of the sweet potatoes I bought and wanted to use. Anytime there is bacon involved, the hubs is there. I did not have onions or parsley on hand, and I overcooked the sweet potatoes but despite all these set backs, this salad was really good! I love the crunch of the celery with the softness of the sweet potatoes. The bacon is definitely the star in this dish. Hubby even said, "You can't really taste the sweet potatoes". I'm thinking he really does like sweet potatoes but won't admit it! :)
Sweet Potato Salad with Bacon and Celery
As seen on Taste and Tell from Rachael Ray's 30 Minute Meals
1 1/2 pound sweet potatoes, peeled and cut into bite-sized chunks
Extra Virgin Olive Oil for drizzling
1/2 cup beef stock (I didn't have any so substituted chicken broth)
2 tablespoons red wine vinegar
Few dashes hot sauce
1 teaspoon sweet paprika (Didn't have so used regular paprika)
1/2 small onion, finely chopped
4 slices of bacon
2 - 3 celery ribs, finely chopped (I added more to compensate for lacking onions and parsley!)
Handful of parsley leaves, finely chopped
Put the potatoes in a pot over medium heat, then cover with water. Bring to a boil and salt the water. Cook just until tender, about 15 minutes. Drain the potatoes and return to the hot pot. Heat a small pan over medium-high heat and drizzle in some extra virgin olive oil. Add the bacon and cook just until crisp. Add the stock (or broth) to the pot with the potatoes, along with the vinegar and hot sauce and stir over low heat until combined.
Turn off the heat and season with paprika and salt and pepper to taste. Transfer the potatoes to a serving bowl and stir in the chopped onions, celery, bacon, and parsley. Dress the salad with a liberal drizzle of olive oil and serve immediately.