Rainbow Sweet Potato Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 5 lbs okinawan sweet potatoes, skin on, whole (purple flesh, skin)
• 2 medium red bell peppers
• 2 medium yellow bell peppers
• 2 medium orange bell peppers
• 2 medium green bell peppers
• 1 large red onion
• 1 cup salad oil
• 2 cups honey
• 4 cups vinegar (what ever kind you enjoy)
• 2 tablespoons sea salt (or to taste)
• 2 1/2 teaspoons dijon mustard
• 1 teaspoon worcestershire sauce
• fresh ground pepper
• 1 bay leaf
• 2 garlic cloves, minced

Recipe

• 1 scrub the sweet potatoes, and steam them whole, with skins on. when you can pierce it with a fork, it is done. allow the potatoes to cool, refrigerate for an hour.
• 2 in the meantime, combine all the dressing ingredients and chill.
• 3 julienne the bell peppers, and toss together, chill.
• 4 julienne the red onion, set aside to chill.
• 5 cut the chilled potatoes into cubes. (you may remove the skin if you wish, but the skin has a lot of fiber, and adds to the color of the dish).
• 6 in a large bowl (i use a clear glass bowl to help show-off the salad), place a layer of cubed potato on the bottom. top with a layer of the bell pepper medley, and red onion.
• 7 repeat layers, ending with the bell pepper medley and red onion.
• 8 if you'd like, you could strain the dressing so that no pepper or garlic bits are in the salad. pour the dressing over the salad just before serving.