Chef Bart Pickens of the Loveless Barn served this at the Loveless Easter Brunch and it quickly became a favorite! A great spin on the typical potato salad, this one’s made with tender and delicious sweet potatoes.
Sweet Potato Salad with Bacon Vinaigrette
1 lb bacon, chopped
1 ea shallot, minced
1 ea garlic clove, minced
3/4 cup apple cider vinegar
1/3 cup brown sugar
1/2 cup Dijon mustard
1 1/2 cups salad oil
1 teaspoon salt
1 teaspoon black pepper
3 lbs sweet potatoes, cubed and cooked until tender*
In a skillet over medium heat, cook bacon with shallot and garlic. Do not drain bacon drippings. Remove from heat and, while still warm, stir in brown sugar, vinegar and mustard until fully dissolved. Transfer dressing mixture to a bowl and whisk in salad oil. Toss with cooked sweet potatoes and serve. Garnish with chopped scallions or parsley (optional).
*KITCHEN NOTE: When boiling sweet potatoes, or any other root vegetable, start them off in cold water and bring them to a boil. If you add them directly into boiling water, the outside will be mushy by the time the center is cooked. By starting them in cool water, you will have a more consistent product that will not fall apart when tossed in a salad.