CARIBBEAN SWEET POTATO SALAD (for six)

4 medium sweet potatoes (about 2 pounds) peeled and cut into uniform large pieces

½ red bell pepper, seeded and diced small

½ green bell pepper, seeded and diced small

½ large red onion, peeled and diced small

4 tablespoons finely chopped parsley

For the dressing:

3 tablespoons Dijon mustard

3 tablespoons ketchup

1 teaspoon minced garlic

¾ cup olive oil

4 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

2 tablespoons lime juice (about 1 lime)

salt and freshly ground black pepper to taste

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1.  Plug up your sink and fill it with about 5 quarts of cold water and a couple of trays of ice cubes (or, if your sink is encumbered, use a large bowl).

2.  In 3 quarts of boiling, salted water, cook the pieces of sweet potato until just done, 10 to 12 minutes, depending on their size.  Be careful not to overcook.  You should be able to pierce them with a fork, but you should still feel some resistance, and the pieces should not fall apart.

3.  Remove the sweet potatoes from the heat, drain them and immediately plunge them into the water bath.  Drain again after 30 seconds and cut them into 1 inch dice.  Put them into a large stainless steel or glass bowl and add the diced pepper, onion and parsley.

4.  Make the dressing.  Place the mustard, ketchup and garlic in a medium-sized bowl.  Whisking constantly, add the olive oil in a slow, steady stream.  Add the vinegar, Worcestershire sauce and lime juice and mix well.  Season with salt and pepper to taste.

5.  Pour the dressing over the sweet potato mixture and toss gently.  Serve immediately, or it will keep, covered and refrigerated, for up to 5 days.

adapted from Chris Schlesinger and John Willoughby,The Thrill of the Grill