Labor Day

Most folks have their own end of summer rituals.  One of ours is heading up to the lake and spending the long weekend on our boat.  Since we don't have a camp, this means a lot of grilled food, and tailgating type meals.  Last year, we steamed clams in a turkey fryer with ours friends from the 'boat clan' - a large group that gathers each weekend to have a few beverages, share food, and hang out in the water.  This salad is one I make every year, and it's always a hit.  I love it because it's very weather and allergen friendly (no mayo, sour cream, or eggs!), still tastes great two or three days after you make it. and it travels well!

Beth's Sweet Potato Salad

4 cups peeled, cubed sweet potatoes, steamed
2 cups fresh green beans, trimmed and steamed to al dente
6 slices uncured turkey bacon, cooked and cut into bacon bits
1/2 cup red onion, minced
1/2 cup golden raisins
1/2 cup diced tart apple
1/2 cup pecans, roasted and chopped
1/4 cup celery, diced

Toss together.  Mix:

1/4 teaspoon black pepper
1/2 teaspoon sea salt
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/8 teaspoon garlic powder

Stir into potato mixture.

For easy storage and portability, put this in a Ziploc bag.  Enjoy those last lazy days of summer - school will soon be back in session, if it isn't already.

Tips:  You can cube the potatoes after boiling or microwaving, but they fall apart.  They hold together in the salad better if you peel and cube them before steaming.  Also, use good vinegar.  Most people can't tell the difference in olive oil in this salad, but the vinegar makes a big difference in the flavor.   Finally, you can skip the apples and just bump up the raising a bit if it's going to be a couple of days - they turn brown and unappealing.