My new favorite salad

Sweet Potato Salad
Southern Living Annual Recipes 2005

2 pounds sweet potatoes, peeled and cut into 1-inch cubes
Vegetable cooking spray
3/4 teaspoon salt, divided
2 celery ribs, diced
1 jalapeño pepper, seeded and finely chopped
1/2 cup diced onion
1/3 cup diced green bell pepper
3 tablespoons brown sugar
2 tablespoons chopped fresh or 1 tablespoon dried parsley flakes I used dried
5 tablespoons white vinegar
1 tablespoon vegetable oil
1 teaspoon hot sauce
1 teaspoon prepared mustard I used Dijon
3 slices peppered or regular bacon, cooked and crumbled (optional)I left this out

Arrange potatoes in an even layer in a 15- x 10-inch jelly-roll pan. Coat with cooking spray, and sprinkle with 1/2 teaspoon salt.

Bake at 400° for 25 minutes or just until tender. Let cool slightly.

Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended. Add potatoes, and toss gently to coat. Sprinkle with crumbled bacon, if desired; garnish, if desired. Serve warm or chilled.
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This salad was so good. The dressing was excellent with that kick from the jalapeño. I didn't add the bacon and I didn't miss it. I think this recipe would work with any potato that can be roasted nicely. I'd be careful making it too far ahead of serving time since the potatoes might get a tad soggy. I only made this for myself and didn't mind the texture of the potatoes the next day (or the day after) but it was definitely best right off. You could roast the potatoes ahead of time but keep them separate fron the rest of the ingredients until you were ready to serve the salad.

I have been accumulating quite a few cookbooks again. Too bad I rarely get a chance to cook anything new these days. I never thought the summer would end basically the same way it started. STUCK.