Sweet Potato Salad

Sweet potatoes or yams make a delicious and very satisfying salad. It is better to steam the vegetable before peeling as it will then be firmer and easier to dice neatly.

Ingredients	SERVES 4
METRIC (IMPERIAL)	AMERICAN
For the dressing
2 tablespoons olive oil	2½ tablespoons
2 tablespoons cider vinegar	2½ tablespoons
3 tablespoons single (light) cream	3¾ tablespoons
1 teaspoon clear honey	1 teaspoon
2 teaspoons chopped mint	2 teaspoons
2 teaspoons snipped chives	2 teaspoons
sea salt and freshly ground white pepper to taste
For the salad
1 large sweet potato	1
2 dessert apples, unpeeled but cored and sliced	2
salad greens to taste

Method

1. Mix all the ingredients for the dressing together in a large bowl. Scrub the sweet potato, place in a steamer with a little salt and pepper and steam for about 8–10 minutes, or until tender but not over-soft.
2. Put the prepared apples into the dressing. Make sure it covers them completely, to prevent discolouration.
3. When the sweet potato is cooked, peel it and cut the flesh into neat small dice. Carefully stir into the dressing, taking care to keep the dice unbroken. Spoon the potato, apple and dressing mixture over the salad greens and serve.

Do not freeze