End of Summer Potato Salad with a Twist

Adapted from Smoke & Spice, by Cheryl and Bill Jamison:

2# sweet potatoes, peeled, cut into 3" chunks
1/4 red bell pepper, diced
2 celery ribs, diced
1 Tablespoon sweet onion, diced
1/4 c cilantro, chopped roughly
salt and pepper to taste

Dressing:
1/3 c lime juice
1 canned chipotle chile, finely diced(this gives a hint of a bite-add more if you like it hot)
1 Tbsp ketchup
1/2 tsp Dijon mustard
1 large garlic clove, minced
1/3 c olive oil

Boil sweet potatoes in a large pan of salted boiling water; cook until tender, 10-15 minutes. Drain, rinse, let cool, dice into 1/2" pieces.

Combine pepper, celery, onion, and cilantro in a large bowl. Add sweet potatoes, and mix.

Combine dressng ingredients and mix. Pour over potato mixture and mix gently. Taste and adjust seasoning. Chill for 2 hours or overnight.

Review: my non-potato-salad-loving hubby liked it! Also good with white potatoes.