Scissor Icon

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
Page 1
Scissor Icon

Sweet Potato Salad - Equipment List

Pressure Cookers
Mixing Bowls
Saute Pans

Page 2
Scissor Icon

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.

Page 3
Scissor Icon

Sweet Potato Salad - Instructions Continued


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.

Serves 8


Page 4