2 medium sweet potatoes (about 1lb), cooked and thoroughly chilled
1 small green pepper, cut into 1" pieces
2 tbsp chopped green onions
1 tbsp chopped fresh parsley
1/4 cup tarragon vinegar
2 tsp honey
1 tsp water
1 tsp vegetable oil
1/8 tsp salt
1/8 tsp dried oregano
When the potatoes are completely chilled through, peel and cube.
Combine the cubed potatoes, peppers, onions, and parsley in a bowl. Combine vinegar and next 5 ingredients in a jar. Cover tightly, and shake vigorously to blend. Pour dressing over potato mixture, and toss gently. Cover and chill 3 hours.
Yield: 6 servings. Per serving: 91 calories, 1g fat, 1.3g protein, 19.8g carbs.
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Sweet Potato Salad
