Blue Crab Bay Recipe : The Inn at Onancock's Sweet Potato Salad
Ingredients
4 to 6 sweet potatoes
3 celery ribs, diced medium
1/2 c. cilantro, chopped
1/4 c. plus 2 tbsp. Blue Crab Bay Co.® Dune Buggies® Sea Salted Almonds, coarsley chopped
2/3 c. mayonnaise
2 inches fresh ginger, grated
3 tbsp. honey
1/4 c. rice wine vinegar
Salt and pepper
Instructions
Boil sweet potatoes in their jackets, but do not overcook. Set aside to cool. Peel and cut into medium-size cubes. Cool thoroughly. Dice celery and chop cilantro, keeping each separate. Toast almonds and set aside. Mix dressing (mayonnaise, ginger, honey, wine vinegar, salt and pepper). Taste for seasonings and sweetness. Adjust if necessary. Sprinkle celery and most of the cilantro over the cold potatoes and toss gently in dressing; do not overmix or it will turn to mush. Just before salad is thoroughly mixed , stir in 1/4 cup almonds. Garnish with 2 tablespoons of almonds and chopped cilantro. Note: The keys to a successful sweet potato salad are not to overcook the potatoes or overmix when adding the dressing. Serves 8 to 10.
Recipe created by Lisa LaMontagne, proprietor of The Inn at Onancock in Onancock, VA
