Recipe: Sweet Potato Salad with Red Pepper Vinaigrette (blender or food processor, serve

SWEET POTATO SALAD

2 small sweet potatoes (about 15 ounces)
5 tablespoons olive oil
1/4 cup chopped red onion
FOR THE DRESSING:
2 1/2 ounces jarred pimentos, drained (about 1/4 cup; may substitute roasted red bell peppers)
1 teaspoon Dijon-style mustard
1 teaspoon honey
2 tablespoons red wine vinegar
Salt and freshly ground black pepper (to taste)

Preheat the oven to 425 degrees F. Lightly grease a large baking sheet with nonstick cooking oil spray.

Peel the potatoes and cut into 3/4-inch to 1-inch cubes. Toss them in 2 tablespoons of the oil until evenly coated, then scatter them in a single layer on the baking sheet.

Bake for 15 to 18 minutes or until browned on the edges; toss once or twice during baking so they brown evenly. Transfer to a medium bowl to cool completely, then add the red onion and toss gently.

TO MAKE THE DRESSING:
Use a stick blender (or food processor) to puree the pimento, mustard, honey and red wine vinegar in a medium bowl until smooth. With the motor running, slowly drizzle in the remaining 3 tablespoons of oil to form an emulsion. Season with salt and pepper to taste.

WHEN READY TO SERVE:
Add half of the vinaigrette to the vegetables and toss gently to combine. Taste and add vinaigrette as needed.

Makes 2 servings
Source: Molly Marino, Potomac, MD to The Washington Post, July 23, 2000