Balsamic Sweet Potato Salad

1. 1

   1 Peel sweet potatoes and cut into 1-inch (2.5-cm) chunks. Place in a pot and add enough cold salted water to cover. Bring to a boil, then cover and simmer gently until potatoes are just tender, 3 to 5 minutes. Be careful not to overcook (see TIP for microwave instructions).

2. 2

   2 Drain well, place in a bowl and toss with 1 tbsp (15 mL) balsamic vinegar. Once cool, stir in red onion, pecans and parsley.

3. 3

   3 Whisk remaining vinegar with oil, salt and cayenne. Toss

* Per serving · 4 servings · Values may vary.

No additional tips available.