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Categories:Viewed: 6 - Published at: 8 years ago
Ingredients
- 2 1/2 lbs sweet potatoes (2 large)
- 1 tablespoon Dijon mustard
- 4 teaspoons white wine vinegar or 4 teaspoons apple cider vinegar
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 4 scallions, thinly sliced
Method
- Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces.
- Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes or boil which ever you prefer.
- While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes.
- Add scallions and salt to taste and gently toss.
- Salad (without scallions) can be made 2 hours ahead. Toss in scallions just before serving.
