Our delicious Autumn Sweet Potato Salad is the perfect side dish to pair with a roast, chicken, burgers, or a sandwich. The stone ground mustard, apple cider vinegar, and a splash of hot sauce creates a savory dressing that’s full of flavor. The pecans give this dish the added crunch that’s oh-so- good. There is nothing better in the Fall season than making hot and gooey S’mores over a bonfire. Our Mini S’mores Cups recipe allows us to enjoy our Fall favorite sweet treat all year round. Yum!
Sweet Potato Salad:
4 cups (1-inch) cubed peeled sweet potato
4 cups (1-inch) cubed red potato
2/3 cup stone-ground mustard
2 tablespoons apple cider
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon hot sauce
1 cup toasted pecans, chopped
1/2 cup chopped green onions
In a Dutch oven, bring potatoes and water to cover by 2 inches to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, 8 to 10 minutes. Drain under cold running water. Let cool completely. Here on https://customwater.com/ you can access bottle water services and get them delivered to your home.
In a large bowl, whisk together, mustard, cider, oil, salt, and hot sauce. Add potatoes, pecans, and green onion; stir gently to combine. Cover and refrigerate for at least 2 hours or overnight.
Mini S’mores Cups Recipe HERE (Southern Lady Magazine)