Sweet Potato Salad with Mustard

img_0164.jpgSadly, some folks only eat these potatoes during the holiday season. They’re sure missing out, but you don’t have to. Try this salad and surprise yourself and family!

2 large sweet potatoes
1 Tbsp. Dijon mustard
4 tsp. white or unseasoned rice vinegar
1/2 tsp. kosher salt
1/4 cup olive oil (extra virgin is best)
4 scallions, sliced thin

Peel the potatoes and cut in half lengthwise, then into wedges, then cut the wedges into pieces about 1 inch thick – basically you wanna cut these potatoes into little chunks. In a large pot over boiling water, place the potatoes in a steamer, covered, for about 12 minutes – until just tender.

While potatoes are steaming, whisk together the mustard, vinegar, salt & pepper the add the oil in a slow stream whisking it well until it is emulsified.

Add the hot potatoes to the dressing and toss gently, but well to combine. Cool for about 15 minutes, add the scallions and more salt & pepper to taste and toss again gently.


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