Sweet Potato Salad
|2 pounds||sweet potatoes, unpeeled, cut in half|
|1 1/2 cup||water|
|1/4 cup||shallots, thinly sliced|
|1/4 cup||fresh rosemary, finely chopped|
|2 teaspoons||sea salt|
|1/2 teaspoon||fresh ground pepper|
|1/3 cup||balsamic vinegar|
|3 tablespoons||Dijon mustard|
|1/4 teaspoon||hot pepper sauce|
|4 ears||fresh corn|
|3/4 cup||olive oil|
|1/4 cup||sweet onion, diced small|
|3 large||ripe tomatoes, diced|
Place sweet potatoes in pressure cooker. Pour 3/4 cup water over potatoes. Lock lid into place and over high heat, bring to high pressure. Reduce heat just enough to retain high pressure and cook for 5 minutes. Use quick release method. Remove lid.
Remove sweet potatoes and place on cutting board. Cut into 1/2 inch cubes. Place cubes in a large bowl. Sprinkle potatoes with shallots, rosemary, salt and pepper. In a small bowl, whisk together balsamic vinegar, mustard and hot pepper sauce. Pour this mixture over potatoes. Do not stir.
Place ears of corn in pressure cooker. Pour remaining 3/4 cup water over corn. Lock lid into place and over high heat, bring to high pressure. Reduce heat just enough to retain high pressure and cook for 5 minutes. Use quick release method. Remove lid. Remove corn and allow to cool.
In a medium skillet, heat the oil over medium heat. Sauté the onions in oil until tender. Remove from heat.
Cut kernels from cooled cobs of corn. Sprinkle over sweet potatoes. Pour onions and oil over corn. Add diced tomatoes. Toss mixture gently. Transfer to large, shallow serving bowl.