Summer weekend-friendly recipe for What I Made with My CSA. This is a bit of a kitchen sink salad – sweet potatoes base, throw in some bacon, radishes, why not chipotles? Top with chives and obviously finish it with soft-boiled eggs. The sweetness of the potatoes is a perfect match for smokey bacon and chipotle peppers. The radishes add crunch while the cider vinegar creates the perfect tang to balance the creamy eggs.
I used purple-skin sweet potatoes that have white flesh and taste like chestnuts (I’ve seen them labeled as Japanese sweet potatoes at markets), but any variety of sweet potato will work perfectly. In a pinch you could use red or boiling potatoes but the salad is best with…well, the sweet flavor from sweet potatoes.
To make ahead, follow the instructions for cooking the eggs and refrigerate until ready to serve. Make the salad entirely, omitting the cooked eggs and chives. Refrigerate, covered, for up to 1 day. Before serving toss salad with chives and top with soft boiled eggs.
Sweet Potato Salad with Bacon and Chipotle Peppers
serves 4 to 6
Ingredients
4 large eggs
3 tablespoons olive oil, divided
2 pounds sweet potatoes, peeled and cut into 1 to 1 1/2-inch chunks
Kosher salt
4 ounces thick-cut bacon, cut into 1/2-inch pieces (about 4 slices)
1 small bunch radishes, trimmed and quartered
2 chipotle peppers, finely chopped
2 tablespoons apple cider vinegar
Freshly ground black pepper
1/4 cup thinly sliced chives or scallions
Bring a medium saucepan of water to a boil. Carefully lower the eggs into the water. Cook for six minutes. Remove the eggs and run them under cold water until they are cool enough to touch. Peel the eggs (they will be softer than a hard-cooked egg, but not runny on the inside) and set aside (can be done up to 3 days in advance).
Place potatoes in a large pot. Fill pot with enough cold water to cover the potatoes by 1 inch and add 1 teaspoon of salt. Bring the water to a boil and cook the potatoes until they are nice and tender when poked with a paring knife, about 10-15 minutes.
Meanwhile, heat 1 tablespoon olive oil over medium heat in a 10-inch skillet. Add bacon and sauté until it’s rendered most of its fat and is just crisp and golden, about 5 to 8 minutes. Remove bacon with a slotted spoon and set aside on paper towels to drain.
While the potatoes are still hot, combine them in a large bowl with the bacon, radishes, chipotles, the remaining 2 tablespoons olive oil, vinegar, a few pinches of salt, some pepper and the chives. Taste again for seasoning, adding more oil or vinegar if necessary and adjust as you see fit with salt and pepper.
Transfer the salad to a serving platter or large, shallow bowl. Slice the eggs in half and place on top of the salad. Serve cold or at room temperature.
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