Sweet Potato Salad


1 large sweet potato

1 medium red onion, sliced finely

1/3 cup olive oil

1/4 cup apple cider vinegar

2 tablespoons sugar

1 teaspoon salt

black pepper

1/2 cup chopped cilantro or parsley


Scrub, but don't peel, the sweet potato. Chop it into large dice.

Put the chopped sweet potato in a pan with salted water to cover, and bring it to a boil.

Lower the flame and cook for 7 minutes. Start testing the pieces for tenderness. They should take between 7-10 minutes to cook till tender but still firm.

Drain the pieces at once and run a little cold water over them to stop the cooking.

Put them in a bowl with the rest of the ingredients. Taste for the exact balance of salt, sour and sweetness that you like, and adjust accordingly. Use a wooden spoon to stir - gently.

Chill the salad in the fridge for an hour before serving. Simple, colorful, and satisfying.