Sweet potatoes in a salad may seem unusual to some, but they give potato salad a fresh taste. Sweet onion adds lively flavor and texture.

2 pounds sweet potatoes, yam variety, peeled and cut into 1/2-inch dice
1/3 cup white wine vinegar or to taste
1 tablespoon chopped, fresh thyme (1 teaspoon dried) or to taste
Salt, as needed
1/2 teaspoon crushed red pepper
1/3 cup olive oil or to taste
3/4 cup chopped Oso Sweet onion
1/3 cup finely diced celery

To make dressing, thoroughly mix vinegar, thyme, 1/2 teaspoon salt, and crushed pepper; whisk in oil. Reserve. Cook sweet potato in salted, boiling water until just tender, 3 to 5 minutes. Drain potatoes. Gently fold in reserved dressing; cool to room temperature. Fold in 1 teaspoon salt, onion and celery. Can be made up to 12 hours before serving. Return to room temperature before serving.

Yield: 6 servings