The trick to making a good sweet potato salad is making sure the potatoes don’t get overcooked and go mushy. White balsamic is available in most supermarkets and is used in this recipe so as not to discolour the potatoes.

Ingredients

• 1 1/2 lbs sweet potatoes, about 2 large
• 3 tbsp white balsamic vinegar
• 1/2 cup chopped red onion
• 1/4 cup coarsely chopped pecans, toasted
• 3 tbsp chopped parsely
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/8 tsp cayenne pepper
• 1/2 cup crumbled blue cheese or feta

Directions

1. Peel sweet potatoes and cut into 1-inch chunks. Place in pot and add enough cold salted water to cover. Bring to a boil, then cover and simmer gently until potatoes are just tender (3-5 minutes). Be careful not to overcook.

   2. Drain well, place in a bowl and toss with 1 tbsp balsamic vinegar. Once cool, stir in red onion, pecans and parsley.

   3. Whisk remaining vinegar with oil, salt and cayenne. toss with potatoes, then sprinkle with cheese and gently toss again.