During the school year, I happened to have a craving for potato salad around 1 am while I was studying. The funny thing is, I don’t like potato salad. The only solution I could think of was to use my sweet potatoes instead. I looked up a quick Mark Bittman video recipe and altered it to my ingredients. In terms of spices, Bittman only used salt and pepper. I added cinnamon, cumin and cayenne pepper.
4 Peeled or Unpeeled (but scrubbed) Sweet Potatoes
2 Cups Beans (I used Green Lentils)
1 Large Onion/Shallots
Dash of Cayenne Pepper
Spicy Chili Dressing:
1/2 Cup Olive Oil
Fresh Lime Juice (of 2 limes)
1 Hot Pepper (Serrano, Jalapeno, etc)
1 Clove of Peeled Garlic
Sprinkle of Salt and Pepper
1. Turn oven to 350-400 degrees, chop sweet potatoes into one inch cubes and slice onions and garlic.
2. Add Lentil beans to boiling water and boil for about 20-30 minutes till tender.
3. While the Lentils are cooking: toss uncooked potatoes with olive oil, and the seasonings of your choice, but be careful with the cayenne pepper. Put the potatoes on a tray in the oven and roast for about 30 minutes, till they are tender but not mushy
4. While the veggies and beans are cooking, combine the dressing ingredients in a food processor with the exception of the cilantro.
5. Once finished, combine the ingredients in a large boil and pour dressing on top. Finish up by mixing in a healthy heap of cilantro (which you can never get enough of), and enjoy this exciting, spicy, tangy, sweet, cinnamony, mayo-less variant of the potato salad.
Note to those who experiment: This recipe is very easy to change, I’ve subbed basil for cilantro, thrown in asparagus, roasted walnuts and all kinds of other things I can’t remember now. Just be confident that it’ll work out and taste great.
If you wanna see the original recipe and video, here it is: http://www.nytimes.com/2009/09/30/dining/30mini.html?ref=dining