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Sweet Potato Salad

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Ingredients

1 Litre pack Campbell's Real Stock - Vegetable
1.6kg sweet potatoes, peeled, cut into 2cm pieces
2 tbsp oil
3 tbsp apple cider vinegar
2 tbsp tomato relish
2 tsp Dijon mustard
1/4 tsp freshly ground black pepper
2 green shallots, finely sliced
1/4 cup finely chopped red capscicum

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Method untested

Preparation Time: 15 mins
Cooking Time: 20 mins
Serves: 4

1. Place sweet potatoes into a medium saucepan, pour over stock. Bring to the boil, then reduce heat to low and cook for 15 minutes or until potatoes are  just tender.
2. Drain sweet potatoes, reserving stock for dressing. Let cool for 10 minutes.
3. In a bowl combine oil, vinegar, relish, mustard, black pepper and 2 tbsp reserved stock.  Add to the warm potatoes with the green shallots and red capscicum and toss to coat. Serve warm or at room temperature.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series: Celebrity MasterChef 2009

Segment: Stock Recipes

Chef: Campbells

Tags: Vegetarian

Rating:


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