1.2 kg small sweet potatoes
6 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 cup mayonnaise, whisked with 1 tablespoon apple cider vinegar
1/2 cup sour cream, whisked with 1 tablespoon apple cider vinegar
1/4 cup chopped fresh parsley
2 tablespoons finely chopped scallions
1 tablespoon mustard
1 large garlic clove, minced
1 green bell pepper, diced
1/2 cup diced red bell pepper
3 small pickled cucumbers, diced
Salt and black pepper to taste
1.2 kg small sweet potatoes
6 tablespoons olive oil
2 tablespoons apple cider vinegar
1/2 cup mayonnaise, whisked with 1 tablespoon apple cider vinegar
1/2 cup sour cream, whisked with 1 tablespoon apple cider vinegar
1/4 cup chopped fresh parsley
2 tablespoons finely chopped scallions
1 tablespoon mustard
1 large garlic clove, minced
1 green bell pepper, diced
1/2 cup diced red bell pepper
3 small pickled cucumbers, diced
Salt and black pepper to taste
Boil a large pot of salted water, then cook the sweet potatoes until they're tender
Drain, let cool for 15 minutes, then peel and cut in half
Place the cooked sweet potatoes in a bowl and reserve
In a small bowl, whisk together 4 tablespoons olive oil and 2 tablespoons apple cider vinegar with a hand mixer
Add the remaining olive oil, sour cream, mayonnaise, parsley, scallions, mustard, and garlic, mixing until smooth
Add the bell peppers and cucumbers, mixing gently to combine
Season with salt and black pepper to taste
Cover and refrigerate for at least 4 hours or overnight
Remove from refrigerator and let sit at room temperature for 2 hours before serving
Serve immediately.
