By request, here's my recipe for sweet potato salad:
4 cups (hot) peeled, large diced and cooked sweet potatoes
2/3 cup red onion, small diced
½ cup celery, small diced
1 seedless cucumber (unpeeled), medium diced
1 Red Bell Pepper, medium diced
1 Yellow Bell Pepper, medium diced
¼ cup fresh Italian flat leaf parsley, chopped fine
2 Tbsp fresh tarragon, chopped fine
½ cup toasted pecan halves, chopped
Kosher Salt, to taste
Fresh ground Black Pepper, to taste
For the Vinaigrette:
½ cup Olive Oil
¼ cup red wine vinegar
1 tablespoon mild chili powder
2 cloves garlic, minced
2 Tbsp Honey
1 tsp Dijon mustard
2 tsp Kosher Salt
1 tsp fresh ground Black Pepper
Combine vinegar, chili powder, garlic, honey, mustard, salt and pepper in a small bowl and whisk ingredients until the salt is dissolved.
While still whisking, slowly drizzle in the olive oil to form an emulsion.
Place hot potatoes, onion, and celery in a large mixing bowl and toss with half the dressing.
Cool, cover and refrigerate for at least one hour to chill.
When ready to serve, add the cucumber, bell peppers, parsley, tarragon, and pecans and toss with the remaining dressing.
Taste and adjust seasoning as necessary with kosher salt and fresh ground black pepper.