Poblano Sweet Potato Salad

Blogger Lauren Keating of Healthy-Delicious.com shares a new twist on potato salad.

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Prep Time 10 min
Total Time 1 hr 15 min
Servings 4

Ingredients

1/2: cup chopped red onion (about 1 small)

4: lb sweet potatoes (about 4)

2: poblano chiles, chopped

1/2: cup fresh arugula

2: tablespoons olive oil

2: limes

1/4: cup fresh cilantro

: Salt

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Directions

1 Place chopped onion in small dish of very cold water; set aside.
2 Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
3 In 10- to 12-inch skillet, cook chiles over high heat 3 minutes or until skin begins to blacken. Add sweet potatoes; cook 3 minutes. Remove from heat.
4 Stir in arugula, oil and juice from 1 of the limes. Drain onion; stir into salad. Transfer mixture to covered dish; refrigerate 1 hour or until chilled.
5 Stir cilantro into salad. Season to taste with salt and juice from second lime.