Sweet Potato Salad
|Sweet potatoes||2 Medium|
|Green pepper||1 Small, cut into 1 inch pieces|
|Chopped green onions||2 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Teaspoon|
|Dried whole oregano||1⁄8 Teaspoon|
Wrap sweet potatoes in aluminum foil; prick several times with a fork.
Bake at 400° for 45 minutes or until potatoes are soft.
Peel and cube potatoes.
Combine potato, pepper, green onions, and pars ley in a bowl; toss gently.
Combine vinegar and next 5 ingredients in a jar.
Cover tightly, and shake vigorously to blend.
Pour vinegar mixture over potato mixture, and toss gently.
Cover and chill 3 hours.
Line a serving bowl with leaf lettuce, if desired.
Spoon potato mixture into bowl, using a slotted spoon.