I’m addicted to this salad. Seriously. I’ve made it maybe four times in the past two months, and each time, I’m scraping the bowl with my spoon and hoping that I have leftovers for the next day.
It’s a cinch to prepare. (Well, “cinch” meaning it takes about an hour with the chopping, but there’s no major cooking involved.) It comes from Rick Bayless’ Mexican Everyday, one of my go-to cookbooks since I’ve moved to Mexico. In the original version, he uses regular potatoes and flaked tuna. I’ve prepared it that way, but also with sweet potatoes, chicken instead of tuna, and no meat at all. They’re all fabulous.
My favorite version is with camote blanco. It’s a purple-skinned sweet potato with white flesh, and it’s not as sweet as the orange sweet potato. It balances perfectly with the tangy herbed vinaigrette. I wanted to take a picture of this salad, but Crayton had the camera, so you’ll have to settle for an iPhone shot.
Here’s the recipe. It pairs really well with a glass of white wine.
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