Sweet Potato Salad with Poblano Peppers

Whisk first 6 ingredients in bowl. Gradually whisk in Olive Oil. Season with salt and pepper.

Boil Sweet Potatoes until tender, but not too tender. You don’t want them to be mushy. Cool until they are easy to handle and peel skin off. Cut in chunks. Transfer to bowl.

Char Poblano Peppers on top of gas cook top (if you don’t have gas stove you can use a grill or broiler). Once peppers are nicely charred, put into paper bag or bowl with cover and allow to steam. Remove seeds and skin. Do not rinse under water. Slice in 1/4 inch strips and add to potatoes.

Add thinly sliced Vidalia onion and parsley to bowl with potatoes and peppers.

Drizzle with dressing and carefully toss without breaking up sweet potatoes.