Sweet Potato Salad is such a great summer side dish or buffet salad. Not to mention how outrageously yummy this recipe is! I am pairing it with a couple of big fat steaks tonight! It tastes better as it sits, so if you need to make a potluck dish ahead of time this salad is a great choice. Here it goes…get your pen and paper out…these are some of the ingredients you will need:
4 small sweet potatoes or yams, boiled until tender, peeled and cut into chunks
I char my peppers right on the burner of my gas stove top. If you do not have a gas stove you can char them on a grill or under a broiler. Once they are nice and black and tender then you want to put them inside something to steam (a paper bag or a bowl covered with a dish)
In the mean time get your sweet potatoes boiling…you want to boil until a knife can pierce without tension, be careful because you do not want them to be too mushy
Once the potatoes are cooked remove and let cool until they are comfortable for you to handle. They need to be peeled.
Then cut in chunks…
Mmmmmm…I’m starting to drool. Now you have to peel and slice the poblano peppers. Don’t forget never rub your eyes after touching the seeds!
Somebody remind me to have a manicure before taking pictures! Not bad for a one handed picture!
Now you have to slice your scallions. I didn’t have any scallions so I decided that the vidalia onion that has been sitting on my counter would taste really yummy as a substitution. I think red onion would also taste and look great!
2 teaspoons dijon mustard
1 teaspoon Worcestershire Sauce
1/4 cup olive oil
2 tablespoons balsamic vinegar
fresh ground black pepper
(I never add salt! You can always add salt but you can’t take it away!)
Pour over the sweet potatoes, poblanos and onion…Stir very carefully you don’t want to break everything up…Oh my how fantastic does this look!
Enjoy!
Genevieve Cremaldi 
Genevieve: I have to admit that I took pause at the haircut in NYCity at Kenneth's…I go to a woman named Danielle at Sally Hershberger's on 71st St. People think I am nuts to go to such lengths to cut my tresses. But like you I have that kind of hair that needs to be cut in an oh so subtle way so it doesn't have the Roseanne Rosanna Dana triangle look. Made the mistake this summer of going to a hairdresser on Nantucket who cuts via the same dry method…ouch….needless to say I am in NY next week on my way to DC…the most important stop being my hairdresser..she never cuts it too short and I can go forever without feeling that I can't stand it anymore. There are some things a gal just has to do….we both have great Italian hair that most would die for, it just has to be cut right.
Anyway…. the food…I am enjoying your blog and enthusiasm for food, cooking, eating, prcuring…. With my kids out of the house and my husband and me going here and there and everywhere, I barely shop for food let alone cook anymore. But my love for all things food related hasn't diminished.
Go to http://www.stonesoupdinner.com…my husband is Chair of the town dinner in Concord cooked by local chefs (Ben Eliot of No. 9 Park lives in town and Verrill Farm are big participants) with most of the food, including the free range chicken (Jen and Pete's Back Yard Birds ) and sausage (provided by our own pigs)from local farms (of which there are 17 farms still in Concord)…this is the second annual dinner and if it is anything like the event last year we will be delighted (sold out for 350 people and the food was amazing). You can see photos on the website.
Keep up the great blog..I can't wait to try the “Sheared Eggs” (from our chickens) and look forward to more recipes (although since I am not home with kids I would never go to the lengths with the pastrami…but I would sure buy it from you!)
Roselee Wayman
p.s. loved the reminiscing about your grandfather, Trio's was a regular stop on our North End shopping trips each Saturday 32 years ago….that is why I can crave and can still drink that sauce straight…I miss the raviolis though.