Tex Mex Potato Salad

Sweet potatoes, zucchini, red bell pepper, corn, scallions and chopped cilantro mixed with a red wine vinegar, cumin, and garlic vinaigrette. Tex-mex potato salad is topped with crispy crumbled bacon.

Ingredients -

2-1/2 pounds Sweet Potatoes, cut in pieces

Vinaigrette Dressing:
1/3 cup Oil
1/4 cup each Red Wine Vinegar
1 tablespoon Ground Cumin
1- 1/2 teaspoons minced Garlic
1-1/2 teaspoon Sea Salt
1/2 teaspoon Fresh Ground Black Pepper

Vegetables:
2 cups diced Zucchini
1 Red Bell Pepper, thinly sliced
1-1/2 cups Corn
2/3 cup sliced Scallions
1/3 cup chopped Cilantro

Toppers:
6 slices crisp Bacon, crumbled

Preparation:

1. Add sweet potato pies to large saucepan or stockpot Cover with water and bring to a boil.

2. Cover, reduce heat to medium, and cook 20 minutes.

3. Whisk vinaigrette-dressing ingredients in a bowl.

4. Drain potatoes in colander. Place hot potatoes in bowl and toss with half the dressing.

5. Cover and refrigerate to chill.

6. When ready to serve, add zucchini red bell pepper, corn, scallions and cilantro.

7. Toss with remaining dressing.

8. Top individual servings with crumbled bacon.

Cooking Tip

Cilantro

Substitute chopped fresh parsley for chopped cilantro.

Cooking Tip

Sweet Potatoes

Sweet potato skins are easier to remove after cooking. Only wash sweet potatoes just prior to cooking.