How to throw a birthday bash like art gallery owner Arnika Dawkins

Sweet potato and pecan salad

Birthday club snacks
Sweet potato and pecan salad (right corner), plated with fried green tomatoes, sun-dried tomato bread, and crab cakes

Photograph by Rafterman

Sweet potato and pecan salad
Serves 6-8

3 sweet potatoes, peeled and cut into 1-inch cubes
½ red pepper, diced
½ green pepper, diced
1 jalapeño pepper, diced
½ cup chopped parsley
½ cup chopped basil
½ cup pecans, lightly toasted and chopped

Cook potatoes in a medium pot of boiling salted water until slightly softened, about 10 minutes. Drain. Rinse under cold water to cool.

In a large bowl, combine potatoes with the rest of the ingredients. Serve with dressing.

1 tablespoon Dijon mustard
1 garlic clove, minced
2 tablespoons Worcestershire sauce
½ lime, juiced
½ cup white wine vinegar
½ cup olive oil
1 teaspoon salt

Whisk all the ingredients in a bowl. Add dressing to taste and reserve any excess for other uses.