Sweet Potato and Poblano Salad with Honey and Rosemary Dressing

Sweet Potato Salad Header

Sweet Potato & Poblano Salad w/ Honey & Rosemary Dressing

Last week I got my first issue from my new subscription of Bon Appetit.  I’ve been reading this magazine for sometime now but never subscribed to it.  Instead I opted to pay $4 to $5 a pop for each issue.  Finally I got wise and got a subscription, which is much more economically friendly.

Sweet Potato Salad

 Sweet Potato Salad Slice sweet potato and brush with olive oil

This month’s issue has a lot of grilling recipes, which of course makes sense because it is grilling season after all.  However I am not much of a griller.  I am a true and proud pansy when it comes to the heat.  The idea of standing outside in the heat in front of a equally hot grill is just not my choice of fun.  I leave hot sweaty grilling up to the Hubby.  Meanwhile I hang out inside in air conditioning, sipping on a nice cool Arnold Palmer.

Sweet Potato Salad

Season sweet potatos with kosher salt and fresh ground pepper.

Arnold Palmer is not some fella I have stashed away in my house while Hubby is outside grilling.  No worries.  An Arnold Palmer is what I believe to be one of the most refreshing beverages for a hot summer day.  It is equal parts sweet tea and lemonade.  Takes putting lemon into you tea to another level.  It gets its name from the golfer Arnold Palmer whose favorite drink  is a combination of half iced tea and half lemonade.

Sweet Potato Salad

  Sweet Potato Salad Grill sweet potatoes, abt 20 to 39 mins, turning frequently. Remove from grill and cool.

Oooops, got a little side tracked.  Back to the food.

Hubby was in the mood to grill.  Which I am always cool with as long as I don’t have to stand outside in the heat.  We agreed that some sweet potatoes would be nice but I didn’t want your hum-drum, butter + brown sugar + cinnamon sweet potato.  There just had to be another way to prepare sweet potatoes.

Sweet Potato Salad

 Sweet Potato Salad In a bowl whisk together first 6 ingredients, slowly drizzle in olive oil.

Sweet Potato Salad

 Sweet Potato Salad Chop scallion and seeded poblano pepper

Then I remembered seeing this recipe in my new magazine and I was all over it.  I will admit I was skeptical.  I had never had a sweet potato “salad”.  When I though of sweet potato, I always thought of them as sweet.  I always thought of pie or  you know the casserole with the toasted marshmallows on top.  Needless to say the concept of putting scallions, poblano pepper and dressing over my sweet potato was very new to me.  I guess when it comes to sweet potato you can say I am simple.

Sweet Potato Salad

In a large bowl combine potatoes with dressing, scallions and poblano

Well let me assure you their is no reason to fear the savory sweet potato.  The potatoes were nice and tender with just a little bit of a crisp from the edges.  The salad has sweetness to it because of the potatoes and the honey in the dressing.  It also has a little bit of a bite…actually a nip, from the white wine vinegar and just the smallest amount of heat from the poblano pepper.  When you think poblano pepper you think “hot”, or at least I did, but it is a surprisingly very mild heat.  It may have been down played by the sweet potato but the combination of all the flavors melded very well together.

Sweet Potato Salad

Toss and serve.

The entire salad was devoured and will be one of my new go to BBQ recipes.

Sweet Potato and Poblano Salad with Honey and Rosemary Dressing

Sweet Potato and Poblano Salad with Honey and Rosemary Dressing

Adapted from Bon Appetit

Ingredients

2 tablespoons honey
1 1/2 tablespoons white wine vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon minced shallot (about 1 small)
2 teaspoons Dijon mustard
Dash of Worcestershire sauce
1/4 cup olive oil
2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise
Canola oil or vegetable oil (for brushing)
2 fresh poblano chiles (about 8 ounces total),* seeded, diced
1/4 cup green onions, thinly sliced diagonally (about 2)

Instructions

Preheat barbecue (medium heat). Brush potato wedges with canola oil, sprinkle with kosher salt and fresh ground pepper. Grill potatoes 20 to 30 minutes, turning frequently. Transfer potatoes to work surface, cut crosswise into 1-inch pieces, set aside to cool.

Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.

Place potatoes, poblanos and green onions in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.

Comments

  1. Tracy says

    I tried this to pair with some deep fried turkey (haha) and it made for a wonderful side dish. It was absolutely delicious! I threw in some orange segments as well for additional citrus / sweet flavors to balance out the heat from the unseeded (how my friends like it) poblanos. I actually roasted the poblanos/potatoes/oranges in the oven for about 25 minutes because we have no grill. I will make this again and again — actually taking it to a vegetarian potluck tomorrow and am excited to share the recipe with everyone =) Thanks for posting this!!

  2. Diane in MD says

    I love Arnold Palmers too and when my daughter taught me to infuse vodka with tea I was hooked. 4 or 5 tea bags (I even used decaf) in a covered jar. Add 8 to 10 oz of vodka and cover and let sit for an few hours until the vodka gets dark. Remove tea bags and slowly pour 1 (or 2) jiggers of the “tea” into lemonade in a glass and call it a firefly. Amazing. I’m going to make this salad and the fireflies this weekend for a BBQ we are planning. Thanks for a great recipe.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *