Sweet Potato Salad with Bacon

Ingredients:  I made this for Easter lunch, April 21, 2019.  Everyone agreed it's a keeper!

For the Sweet Potato Salad

• 4 slices bacon, fried and crumbled
• 3 large sweet potatoes, peeled and cut into chunks
• 1 C thinly sliced celery
• 1 C thinly sliced green onions

For the Mustard Dressing

• 1 jalapeño pepper, seeded and minced (optional, I didn't put this in because I was feeding it to the grandkids)
• 2 T whole grain mustard
• 2 garlic cloves, minced
• 3 T rice vinegar
• 3 T olive oil
• 1/4 tsp salt
• 1/8 tsp pepper

Directions:

1. Cook the sweet potatoes, either boiling in salted water or microwaving.  
2. Cook bacon.  Crumble into a bowl.  Add celery and green onions.
3. Prepare the mustard dressing: In a small bowl, whisk together the mustard, garlic, vinegar, olive oil, salt, and pepper.
4. Add the sweet potatoes to the bowl with the bacon, drizzle with the dressing, then toss gently to combine.  Taste and season with additional salt and pepper as desired.  Serve warm, chilled, or at room temperature.