Sweet Potato Salad with Mustard Greens

If it weren’t for the bacon, this salad could allllllmost be construed as healthy…. and I suppose you could leave it out but that would be so sad because bacon just tastes too good, and it elevates this potato salad into something magnificent. Is there a food in existence that isn’t improved by the addition of bacon? This is adapted from Bon Appétit magazine.

For the dressing:
3 T malt vinegar
1 T Dijon mustard
1 1/2 T honey
9 T extra-virgin olive oil
1/2 t salt
freshly ground pepper

Mix all the dressing ingredients together with a small whisk and taste the dressing to see if it’s vinegary enough for you- you can always add another tablespoon of vinegar if you like it more tart.

For the salad:
2 1/2 to 3 lbs sweet potatoes, peeled and cut into cubes (about 1″ cubes so they hold their shape)

6 slices of bacon
about 4 cups of chopped or torn mustard greens (I’ve also used baby kale leaves from Costco; you could really use any greens that you like)
4 chopped green onions

You have a couple of choices as to how you want to cook the potatoes; you can steam them for about 8-10 minutes or so (until they are tender); your other option is to toss them with a very small amount of EVOO- just enough to lightly coat them, sprinkle them with salt and pepper and roast them in a 400º oven for about 40-45 minutes until nicely browned and somewhat caramelized-looking (stirring every so often). I think it’s obvious that option #2 is better…
Put the cooked potatoes in a bowl and gently toss with about 2 T of the dressing. You don’t want to over mix this salad or you will wind up with a mashed sweet potato salad.

Cut the bacon slices with kitchen shears into small pieces and cook in a skillet until crispy; drain the bacon on paper towels.

When the potatoes have cooled a bit, add the greens and salad dressing to your taste. Garnish with the bacon and green onions and enjoy warm or at room temperature. If you have steamed your potatoes, you may need to add more salt and pepper. Sometimes what I like to do is toss the greens lightly with dressing separately and lay them on a shallow serving platter and then put the sweet potatoes (which have also been separately dressed) on top of the greens- then top off with the bacon and green onions.  This method prevents you from over mixing the salad.

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