Starving-Student Sweet Potato Salad

3 sweet potatoes (about 1/2 of a pound), scrubbed well
1 medium onion, peeled and sliced thin
1 green bell pepper, seeded and cut into thin strips
1/4 cup of your favorite vinaigrette

Bring enough water to cover the sweet potatoes to the boil. Add the potatoes and return to the boil. Cover the pot and cook for 30 minutes or just until the potatoes are fork tender.

Do not overcook the potatoes.

Drain and cool the potatoes. Slice them into 1'4-inch thick slices.

Combine the sweet potatoes slices, the onion rings, and the green pepper strips in a large bowl.

Refrigerate the vegetables for at least an hour.

Toss the vegetables carefully with the vinaigrette and serve.