Grilled Sweet Potato Salad with Honey Lime Dressing
May 9, 2018
As seen demonstrated at the 2018 Jiggy with the Piggy festival.
1Slice potatoes into 3/4-inch slices. Cover potatoes with lightly salted cold water, bring to a simmer and cook, covered, until just tender (10-15 minutes).
2Drain and allow to cool.
3Brush slices with olive oil, season with salt and pepper, and grill on a hot char-broiler on both sides. Remove and allow to cool.
4Brush and grill corn for 3-5 minutes. When corn is cooled, cut kernels from the cob.
5Dice potatoes into cubes and add to corn. Mix lime juice, rice vinegar, garlic, honey, and canola oil for the dressing and toss gently with remaining ingredients, adding any seasoning adjustments if needed.
By Chef John Blumreich