This salad is always a big hit! I double it and use all sweet potatoes (usually 5 medium sized). I slice a large red onion as thinly as possible- it is great for flavor and texture in this dish. I also halve and de-seed the cucumbers before slicing. Leaving the seeds in the cucs would water-down the salad a lot, especially it you are making it a day ahead. Cooking the potatoes to the proper consistency is most important: I cut the potatoes before I boil and cook just until the potato can be cut with a fork and then blanch in cold water. I mix in the dressing and let it refrigerate overnight. This isn't necessary, but I like how the flavors mellow and meld together overnight. I find the amount of dressing to be perfect, but I make a little extra to add right before serving and grind on some sea salt and black pepper. If I was making this just for myself, I would also add some freshly ground red pepper flake, but not everyone likes spice, so I leave it out. A wonderful, refreshing dish for BBQs, picnics and parties. I love it and make it all year long!
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