Name: Sweet Potato and Poblano Salad with Honey and Rosemary
Yield: Makes 8 servings
Ingredients: 2 tablespoons honey; 1 1/2 tablespoons white wine vinegar; 1 tablespoon chopped fresh rosemary; 1 tablespoon minced shallot (about 1 small); 2 teaspoons Dijon mustard; Dash of Worcestershire sauce; 1/4 cup olive oil; 2 1/2 pounds red-skinned sweet potatoes (yams), peeled, quartered lengthwise; Canola oil or vegetable oil (for brushing); 2 fresh poblano chiles (about 8 ounces total),* seeded, diced; 1/4 cup green onions, thinly sliced diagonally (about 2); 1/4 cup chopped fresh Italian parsley

Picnic table with a spread of grilled sweet potato salad shrimp skewers watermelonarugula salad and mint iced tea.

Sweet Potato and Poblano Salad with Honey and RosemaryElinor Carucci

Test-kitchen tip:

Cook the sweet potatoes in the boiling water until they are just tender when pierced with a knife. If you overcook them, the potatoes will fall apart when tossed in the salad.

Recipe notes

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