Recipe from Grilling With Chef George Hirsch

Sweet Potato Salad with Caper Dressing
(Makes 6 to 8 servings )

Potato salad usually means white potatoes, but here's one that uses sweet potatoes and has a caper dressing. The saltiness of the capers, the sweetness of the fruit juice and caramelized onions, the tartness of the vinegar, and the zip from the Tabasco combine to make a feast for the taste buds.

Grilling with Chef George Hirsch
By George Hirsch
Hearst Corporation

Ingredients

3 pounds sweet potatoes
2 onions, sliced
1/2 cup pineapple or apple juice
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup plain yogurt
1/3 cup white distilled vinegar
2 tablespoons brown sugar
1 tablespoon capers, rinsed
1/4 teaspoon Tabasco sauce
Pinch ground nutmeg
Salt and pepper to taste

Instructions

Wash the sweet potatoes, place them in a large pot, and fill with enough cold water to cover the potatoes by 1 inch. Bring to a boil on the stovetop, lower the heat, and simmer until a knife can easily penetrate the potatoes. Or wrap sweet potatoes in foil and cook on grill. Drain the water, cool the potatoes, and chill them for 2 hours or overnight. Peel the potatoes and cut them into small pieces.

Cook the onion slices slowly on the grill (or saute them) until they become brown and sweet; cut them into small pieces. Place the potatoes and onions in a bowl.

In a small bowl, combine the remaining ingredients and mix well. Pour the dressing over the vegetables and toss lightly