January 2007

Gas Up the Stove

Sweet Potato Salad

3 pounds red potatoes

2 1/2 pounds sweet potatoes

1/4 cup white wine vinegar

1/4 cup olive oil

1 clove garlic, minced

1/4 cup dill pickle relish

1/2 cup chopped red onion

1/3 cup mayonnaise

1 pinch ground black pepper

1/3 cup sour cream

1/2 cup chopped parsley

Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice. In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes. Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.

 

-Submitted by Lidong Xie, Lawrenceville, who receives a $25 Walton EMC Natural Gas bill credit. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling preparation and cooking procedures from recognized experts.

 

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