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Sweet Potato Salad

2 poundssweet potatoes, unpeeled, cut in half
1 1/2 cupwater
1/4 cupshallots, thinly sliced
1/4 cupfresh rosemary, finely chopped
2 teaspoonssea salt
1/2 teaspoonfresh ground pepper
1/3 cupbalsamic vinegar
3 tablespoonsDijon mustard
1/4 teaspoonhot pepper sauce
4 earsfresh corn
3/4 cupolive oil
1/4 cupsweet onion, diced small
3 largeripe tomatoes, diced
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Sweet Potato Salad - Equipment List

Pressure Cookers
Mixing Bowls
Saute Pans

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Sweet Potato Salad - Instructions

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.

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Sweet Potato Salad - Instructions Continued


Serves 8


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