Sweet Potato Salad Recipe by Georgia Grown Chef

Cathy Conway is the founder and executive chef of Avalon Catering, one of the premiere catering firms in metro Atlanta.

For the last 15 years, Conway has been steering her business in the direction of local, sustainable foods. The Georgia Grown Executive Chef program promotes and fosters relationships between chefs and farmers. The chefs involved in the program cook with locally grown products, allowing consumers a way to find “Georgia Grown” in their communities. This, in turn, creates a support system for local, seasonal foods when dining out.

Sweet Potato Salad by Cathy Conway 
Yield: 8 servings

5 medium sweet potatoes, boiled in their skins and cooled
1 cup celery, chopped
½ cup green or spring onions, sliced
½ cup roasted red peppers, chopped
¼ cup grainy Dijon mustard
½ cup olive oil
¼ cup fresh cilantro, chopped
juice of 2 limes
2 tablespoons honey
salt and pepper, to taste

1. Peel and cut potatoes into 1-inch cubes. Mix with remaining ingredients.
2. Let sit for 1 hour and taste again. Adjust for seasoning.