Sweet Potato Salad with Maple Dressing

By The Bacon Eating Jewish Vegetarian

  • 2 medium sweet potatoes, cooked and cubed
  • 2 hot (or mild) cubanelle peppers (one large bell pepper would work too.)
  • 2 lebanese cucumbers (1 regular cucumber would also work)handful chopped fresh cilantro
  • 2 Tbsp Vegenaise
  • 2 tsp maple syrup
  • 1 tsp Dijon mustard
  • pinch salt
  • pinch pepper
  1. Cook sweet potato as desired - I use the microwave to save on time, but I recommend chopping into cubes and boiling until desired tenderness is reached. Cool potatoes (to room temperature or colder.) Dice cucumbers and peppers. Combine with potatoes. In a seperate bowl, whisk all dressing ingredients. Toss dressing with salad and chopped cilantro. Garnish with additional cilantro if desired.
  2. Serve cold.

Tip: For a more traditional "potato salad" flavour, add 1/2 cup of sweet corn kernels and 1/2 cup of chopped pickles, if desired.

For the full post, visit The Bacon Eating Jewish Vegetarian
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