Sweet Potato Salad with Chili Lime Dressing

This summer salad is great with all kinds of barbecue and grilled foods. It also brightens up a winter dinner of beef or chicken.

2 pounds sweet potatoes, peeled and cut into 1-inch cubes
1/3 cup olive oil
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro leaves
Salt and pepper to taste
1/2 medium red bell pepper, seeded and cut into 1/4 inch pieces
4 scallions, white and green parts, finely chopped

Place the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until tender, about 7 to 10 minutes (don't overcook or your salad with be mushy and falling apart). Drain and transfer to a large bowl.

While potatoes are cooking, make the dressing. Whisk together the olive oil, lime juice, chili powder, cumin, cilantro, salt and pepper in a small bowl. Add the red bell pepper and scallions to the potatoes and toss with the dressing. Season again with salt and pepper if desired. Serve warm or refrigerate and bring to room temperature before serving.

Makes 6 servings.
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