Here’s a lighter version of the usually dense, flavorless potato salads. We subbed in our bright French Vinaigrette, which lets the sweetness of the potatoes and the smokiness of the bacon shine through. Plan on making this a regular addition to summer bbq menus.
Makes 4 servings
What you need
3 pounds sweet potatoes, peeled
2 tablespoons cider vinegar
10 slices cooked bacon, crumbled
1/3 cup thinly sliced scallions
1/3 cup Tessemae’s French Vinaigrette
What you do
- Cut potatoes into 1-inch pieces. Place them in a large pot and cover with cold water by an inch. Season with salt and bring to a boil, then reduce to a simmer and cook until the potatoes are just tender, about 10 minutes, being careful not to overcook. Drain potatoes in a colander.
- Sprinkle hot potatoes with vinegar, then let cool to room temperature, tossing once or twice. Add potatoes to a serving bowl with bacon and scallions. Drizzle with French Vinaigrette and gently toss until well blended. Serve or refrigerate up to one day.