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
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.
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.