Adapted from “Potato Salad,” by Debbie Moose (Wiley). Serves 6.
Ingredients
2 pounds sweet potatoes
1 cup sliced red onion
Juice of 1 lime
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/2 teaspoon chopped garlic (2 cloves)
1/2 fresh Serrano chile, seeded and finely chopped
1/2 cup crumbled crispy bacon (optional)
A few cilantro leaves (optional)
Directions
Place potatoes in a large pot, add enough water to cover them, cover the pot with the lid, and bring to a boil. Cook until potatoes are pierced easily with the tip of a sharp knife, 15 to 20 minutes. Cooking time depends on the size of the potatoes. Drain and let cool until you can handle them. Peel and cut into 1/2-inch slices.
In a large bowl, toss together the potatoes and red onion. In a small bowl, whisk together the remaining ingredients. Pour the dressing over the vegetables, and toss to coat. Refrigerate for several hours or overnight. Serve at room temperature.
