“Everyone wants to ride with you in the limo, but what you want is someone who will take the bus with you when the limo breaks down.”
70° just a beautiful Saturday as the weather decides to give us a break from the last few weeks of rain, sleet, and snow everywhere! So we invited a couple of friends over, cranked up the grill for some steak burgers (Ground NY Strip and Porterhouse), from the Teeter for a winter break cookout. I also made a sweet potato salad with fresh ginger, we enjoyed southern style deviled eggs and some bubbly butter beans and to top it all off a peach and blueberry crisp made with last season’s frozen goodies.
2 pounds sweet potatoes
1-1/2 teaspoons finely chopped fresh ginger
½ cup vegetable or other light oil
1/3 cup fresh orange juice and some of the zest, grated
1 teaspoon fresh lemon juice and a little of the zest, grated
1/4 cup finely diced onion or shallot
1 teaspoon salt
½ teaspoon freshly grated pepper
Blend the dressing with a whisk in a bowl large enough to accommodate all of the potatoes.
Place potatoes in a large pot and add enough water to cover the potatoes. Cover with lid, bring to boil and cook 20-30 minutes until knife easily pierces the center. Cool slightly, peel and cut into at least one inch chunks. Alternate method steam potato cubes until soft but not mushy.
While the potatoes are still warm add to dressing toss, cover and refrigerate for several hours or overnight. Bring to room temperature before serving. Garnish with fresh chopped parsley and a little of the orange and lemon zest.