Name: Sweet Potato and Poblano Salad with Honey and Rosemary
Yield: Makes 8 servings
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); 1/4 cup chopped fresh Italian parsley

Picnic table with a spread of grilled sweet potato salad shrimp skewers watermelonarugula salad and mint iced tea.

Sweet Potato and Poblano Salad with Honey and RosemaryElinor Carucci

Test-kitchen tip:

Cook the sweet potatoes in the boiling water until they are just tender when pierced with a knife. If you overcook them, the potatoes will fall apart when tossed in the salad.

Recipe information

Yield
Makes 8 servings

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)

1/4 cup chopped fresh Italian parsley

Preparation

Step 1
Whisk first 6 ingredients in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper.
Step 2
Cook sweet potatoes in large saucepan of boiling salted water until just barely tender, about 6 minutes. Drain; run under cold water to cool. Cover and chill at least 1 hour and up to 1 day.
Step 3
Preheat barbecue (high heat). Brush potato wedges with canola oil. Sprinkle with salt and pepper. Grill potatoes until grill marks appear, about 2 minutes per side. Transfer potatoes to work surface. Cut crosswise into 1-inch pieces. Place potatoes, poblanos, green onions, and parsley in large bowl. Drizzle dressing over; toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Step 4
- Often called pasillas; available at some supermarkets and at specialty foods stores and Latin markets.