A homemade vinaigrette coats this colorful salad chock-full of sweet potato cubes. It’s ideal for warm-weather picnics, tailgates and patio parties, but my family loves it year-round!
—MARY MARLOWE LEVERETTE COLUMBIA, SC
START TO FINISH: 30 MIN. MAKES: 13 SERVINGS (3/4 CUP EACH)
4 medium sweet potatoes, peeled and cubed
3 medium apples, chopped
6 bacon strips, cooked and crumbled
1/4 cup chopped onion
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup canola oil
2 tablespoons red wine vinegar
1. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or just until tender. Drain.
2. Transfer to a large bowl; cool to room temperature. Add the apples, bacon, onion, parsley, salt and pepper to the potatoes. In a small bowl, whisk oil and vinegar. Pour over salad; toss gently to coat. Chill until serving.