I am not sure how readily available Okinawan sweet potatoes are. This salad would probably taste just as good with just yellow sweet potatoes, but if you can get the purple ones too, please do use them. The peppers & two colors of potatoes makes for a visually appealing salad.

Ingredients

8 serv.

okinawan purple sweet potato↗1 lb
regular sweet potato↗1 lb
maui onions or 1 other sweet onion↗1
sliced
green bell pepper1⁄2
sliced
orange bell pepper↗1⁄2
sliced
red bell pepper↗1⁄2
sliced
yellow bell pepper↗1⁄2
sliced
Dressing
salad oil↗6 tablespoons
sugar↗6 tablespoons
white vinegar↗1⁄4 cup
salt↗3⁄4 teaspoon
prepared mustard1⁄4 teaspoon
Worcestershire sauce↗1 dash
pepper↗1 dash
bay leaf↗1
garlic cloves, crushed↗2
slices onions↗2

Step-by-step instructions

1
Boil sweet potatoes until cooked, but still firm.
2
Chill, peel, and dice.
3
Mix with onion and peppers.
4
Mix all ingredients for dressing together and chill for a couple of hours or overnight.
5
Remove garlic, onion, and bay leaf from dressing.
6
Shake dressing and pour over salad at least one hour before serving.

Source: food.com

Original recipe ↗

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