As summer dwindles down, I start getting bored with summer food. Yes, the same summer food that I’m itching for so badly come March. So I start really looking for something different – the average pasta salads, burgers and grilled veggies just aren’t cutting it anymore. So when I found this recipe, I knew it would not only be delicious, but satisfy my summer food boredom. Have a BBQ this weekend for Labor Day? Surprise everyone with this twist on an average potato salad recipe!
2 tbsp honey
1 1/2 tbsp white wine vinegar
1 tbsp fresh rosemary, chopped (I used 2 tsp dried)
1 shallot, minced
1 tbsp dijon mustard
a dash of Worcestershire sauce
1/4 cup olive oil, plus more for drizzling
4 lbs yams, peeled and cubed
2 fresh poblano chilies, seeded and diced
3 green onions, sliced
Preheat oven to 425. Spread cubed sweet potatoes on a baking sheet and drizzle with olive oil, salt and pepper. Roast for 20-30 minutes, turning halfway through. Set aside to cool.
Whisk together honey, white wine vinegar, rosemary, shallot, mustard and Worcestershire sauce. Gradually whisk in olive oil. Season with salt and pepper.
Combine sweet potatoes, poblanos, green onions. Drizzle dressing over top, toss to coat. Serve warm or at room temperature.