Sweet Potato Salad

Ingredients (serves 4)

• 1.5kg (about 2 large) sweet potatoes, peeled, cut into large pieces
• 3 rindless bacon rashers, coarsely chopped
• 80ml (1/3 cup) buttermilk
• 1 tbs mayonnaise
• 1 tsp Dijon mustard
• 1/2 small garlic clove, crushed
• 1/3 cup fresh continental parsley leaves
• 2 shallots, trimmed, thinly sliced

Method

1. Cook sweet potato in a large saucepan of salted boiling water for 12 minutes or until just tender. Drain. Place on a tray in a single layer to cool. When cool enough to handle, cut into 2cm pieces. Place in a large serving bowl and set aside.
2. Meanwhile, sauté bacon in a non-stick frying pan over medium heat, stirring, for 5 minutes or until golden. Transfer to a plate lined with paper towel to remove excess oil and set aside.
3. Whisk buttermilk, mayonnaise, mustard and garlic in a jug. Pour over sweet potato. Add three-quarters of the parsley, bacon and shallot. Toss to combine. Sprinkle remaining bacon, shallot and parsley over salad to serve.