Marinated Sweet Potato Salad

• 8 medium sweet potatoes (about 3-1/2 pounds)
• 1 cup tarragon vinegar
• 1/2 cup vegetable oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 medium onion, halved and thinly sliced
• 1 medium green pepper, julienned

1. Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel.
2. Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well.
3. Cut potatoes in half lengthwise. In a large bowl, slice potato halves into 1/4-in. slices. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves.

sweet potatoes, tarragon vinegar, vegetable oil, honey, garlic, bay leaves, salt, pepper, oregano, thyme, onion, green pepper

Taken from www.tasteofhome.com/recipes/marinated-sweet-potato-salad/ (may not work)