Dysfunctional Chef: Sweet Potato Salad
Last night, we went to a small gathering; a dinner party. Big fun! Aside from the 5 yum food, the great conversation, giggles, chortles and belly laughs, we climbed up onto the roof and looked down on Tucson. What a magnificent view; magical place. Next time, I’ll bring my camera. Anyway…my contribution to the dinner was a sweet potato salad. Everyone loved it! Especially me
Sweet Potato Salad
3 large sweet potatoes, peeled and cut into 1″ cubes (more or less)
1 tablespoon Dijon mustard
1 tablespoon white-wine vinegar
1/4 cup olive oil
salt to taste
1 green onion, as thinly sliced as you can
Peel potatoes and cut into 1 inch cubes.
Fill a pot with cold water, add salt for cooking purposes (not too much), put cubes in and bring to boil.
When the potatoes are tender, drain and put aside.
While the sweets are cooling, in another bowl, whisk together the mustard, vinegar, olive oil, and salt. You may find, when you taste it before you drizzle it on the potatoes, that it’s too vinegary. BUT it mixes beautifully. The potatoes drink in the dressing!
Carefully toss potatoes with dressing.
Sprinkle the paper-thin green onion slices on top.
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Janice Taylor, Life and Wellness Coach
Weight Loss Expert, Author, Artist, Positarian