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Colette & Cassi's Country Kitchen!

Sweet Potato Salad

4 cups peeled sweet potatoes
1/3 cup vegetable oil
5 TBS lemon juice
1 TBS minced fresh tarragon
salt & fresh ground black pepper

Julienne potatoes (cut into thin strips).   Parboil potatoes 3 - 5
minutes until tender, plunge into cold water, drain immediately,
put in a medium-sized bowl.  In small bowl, combine oil, lemon
juice, tarragon, salt & pepper to taste.  Pour over potatoes, toss
to coat.  Refrigerate at least 2 hours, serve cold.  Serves 4-6