Potato Salad is a classic Memorial Day side dish. Mary puts her on healthy, Nourish spin on it. Give this recipe a try this weekend or later in the summer. Sure not to disappoint your family!
Sweet Potato Salad (serves 8-10)
8-10 slices bacon
3 # large sweet potatoes, peeled and cut into 3/4-inch cubes
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup crumbled blue cheese
4 cups baby arugula
1/4 cup homemade mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon whole grain or Dijon mustard
1 tablespoon local honey
2-4 dashes Tabasco
1) Preheat oven to 375 degrees F. Cook bacon on parchment paper or aluminum foil on a rimmed sheet pan for 10 minutes or until crisp.
2) Remove bacon from sheet pan. Toss sweet potatoes, salt and pepper in reserved bacon grease. Bake for 22 minutes or until lightly browned, turning once.
3) Toss cooked sweet potatoes, crumbled bacon, blue cheese and arugula in a large bowl.
4) To make dressing, stir together mayo, vinegar, mustard, honey and tabsco in a small bowl with a whisk. Drizzle over sweet potato salad and toss gently. Serve within 1 hour. If making up to a day ahead, refrigerate and add arugula 1 hour before serving.