Boniato Potato Salad
From otterpond 14 years ago
- 60 to make
- Serves 8
The boniato or tropical sweet potato, (Ipomoea batatas), also known as batatas or camote, is a member of the morning glory family. It is extremely popular in South Florida, especially among Hispanics. This is a "potato" salad with a bit of heat to go with the sweet.
Ingredients
- 2 boniato shopping list
- 2 celery stalks, small dice shopping list
- 1/2 c onion, diced shopping list
- 1 jalapeno, seeded and minced shopping list
- 1/2 cup red bell pepper, diced shopping list
- 1 tbsp butter shopping list
- 1/2 lime shopping list
- 1/4 c cilantro, chopped shopping list
- 1/2 c Chipolte Aioli shopping list
How to make it
- Dice the boniato into bite sized cubes. Boil in water for about 10 minutes, not too long, so that the don't get soggy. Boniato cook more quickly than white potatoes.
- Remove from heat, and rinse well in cold water, drain and dry in a towel.
- Put the cooked boniato into the refrigerator to chill while you saute the veggies.
- Heat the butter in a skillet and saute the onion, jalapeno, red bell pepper and celery until slightly soft. A little crunch is nice.
- Remove the pan from the heat and squeeze the 1/2 of lime over the veggies then grate the rind on top. Toss that all and let it cool completely.
- Toss the boniato and sauteed veggies. Toss again with the 1/2 cup of chipoltle aioli and a third time with the chopped fresh cilantro.
- Ready to eat now or later.
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