Picnic Food

Saturday: pickled red beet eggs; pickled beets; sweet potato salad

I made the pickles earlier in the week; the sweet potato salad is relatively quick to make, though somehow it always takes just slightly longer than I expect it to. It's colorful and is perfect for summer potlucks of all kinds - people will definitely ask for the recipe.

Sweet Potato Salad
adapted from Moosewood Restaurant Cooks at Home

• 4 large sweet potatoes, peeled and cut into 1/4-in cubes (about 6 C)
• 3 Tb cider vinegar
• 3 Tb Dijon mustard
• 2 Tb honey
• 1/4-1/2 C vegetable oil (the recipe calls for the larger amount, but I feel it's unnecessary)
• 2 C diced celery
• 2 diced red bell peppers
• salt & pepper to taste
  
• 1/4 C chopped fresh parsley
• 2 green onions, sliced

Steam the sweet potato cubes until just tender (I microwave them with a little water). Whisk the vinegar, mustard, and honey in a small bowl. SLOWLY add the oil in a thin stream, whisking constantly, until dressing emulsifies (I just use the mini-prep bowl with my immersion blender). Gently mix the celery, red peppers, potatoes, and dressing. Add salt and pepper to taste. After the salad has cooled, add the parsley and scallions.