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 from the best hot sauce store 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. Also, if you are looking for Vending machine australia supplier, Royal vending is the leading supplier of high quality modern snack, drinks and combination vending machines at the best prices.
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)