“Wonderful for a summer BBQ, your friends and family will love it!” – Jackie Fraser-Dunfield, My Wooden Spoons
Dijon Caribbean Sweet Potato Salad
Course:
Salad
Cuisine:
Caribbean
Servings: 6
Ingredients
- 1 1/2 –2 lb white potatoes scrubbed or peeled and cooked whole, until fork tender
- 1/2–1 lb sweet potato peeled, chopped and cooked fork tender
- 6 strips cooked bacon cooled and crumbled, with drippings reserved
- 1 celery stalk finely chopped
- 1/2 cup sliced red onion
- 1/4 cup chopped green pepper
- 1/4 cup chopped yellow pepper
- 1/4 cup chopped red pepper
- 1/2 cup diced cucumber
- 3 hard-boiled eggs chopped coarsely
- 1 tsp. chopped fresh ginger or ½ tsp. ginger powder
- 1–2 tsp. curry powder
- ½ cup whole mayonnaise
- 2–3 Tbsp. dijon vinaigrette or 2 Tbsp. dijon mustard
- 2 Tbsp. chopped fresh parsley
- 1 tsp. fresh lime juice
- 3 cloves garlic minced, or 1 tsp. garlic powder
- 1 tsp. bacon fat drippings
- 1/2-1 tsp. salt or to taste
- Ground black pepper to taste
Preparation
-
Cut potatoes in half and quarter the larger ones. Put all ingredients into large bowl and toss to coat. Mix well; add more mayo if you like. Cover and refrigerate until well chilled.
The recipe Dijon Caribbean Sweet Potato Salad appeared first on My Wooden Spoons.
