Tony's Sweet Potato Salad is a healthy and delicious alternative to traditional potato salad, and just as much a crowd-pleaser. Sarah Nasello / The Forum

Tony’s Sweet Potato Salad with Brown Sugar Dijon Dressing

Serves: 4 to 6 (can be doubled for large batches)

Salad ingredients: 5 medium sweet potatoes (about 2 ½ pounds), peeled, washed and cut into slices ¼- to ½-inch thick 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt ½ teaspoon black pepper 4 strips bacon, cooked until just slightly crispy but still chewy, chopped into 1/2-inch pieces 2 scallions, finely chopped (optional) ¼ cup pepitas

Brown Sugar Dijon Dressing ingredients: ¼ cup extra-virgin olive oil 2 tablespoons cider vinegar 1 tablespoon brown sugar 1 tablespoon Dijon mustard ¼ teaspoon ground cumin ½ teaspoon kosher salt ¼ teaspoon black pepper

Directions: Preheat oven to 425 degrees and line a large baking sheet with parchment paper or aluminum foil.

Cut the peeled and washed sweet potatoes into round slices between ¼- to ½-inch thick. Place on the lined baking sheet. Drizzle the olive oil over the sweet potatoes and then sprinkle with salt and pepper. Toss with tongs or your hands until evenly coated.

Bake in the lower third of the oven until the potatoes begin to sizzle and appear lightly caramelized around the edges, about 30 to 35 minutes. Oven temperatures may vary, so check the potatoes after 25 minutes.

Meanwhile, prepare the dressing by whisking together all the ingredients until fully emulsified, about 1 minute. Taste and adjust seasoning as desired; let dressing sit at room temperature until ready to toss with salad. Dressing may be prepared up to 1 week in advance and refrigerated until ready to use.

When the sweet potatoes are ready, remove from oven and let cool to room temperature, then refrigerate for at least 30 minutes to allow them to firm up before assembling the salad.

To assemble the salad, in a large bowl, add the roasted and chilled sweet potatoes, chopped bacon, scallions and pepitas. Drizzle Brown Sugar Dijon Dressing over the ingredients and gently toss until combined. Taste and add more seasoning as desired.

For best results, refrigerate for at least 2 hours before serving to allow flavors to meld, or even overnight. Leftovers will keep in the fridge for several days.

Published June 24, 2020, by The Forum of Fargo-Moorhead / InForum.com

“Home with the Lost Italian” is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owned Sarello’s in Moorhead and lives in Fargo with their son, Giovanni. Readers can reach them at [email protected].