Sweet-Potato Salad with Mustard Vinaigrette
This photo really doesn't do this salad justice. but it is the one that I had. |
2 ½ pounds sweet potatoes
1 Tbs Dijon mustard
1 Tbs + 1tsp white wine vinegar
¼ tsp salt
¼ cup olive oil
4 scallions (green onions) thinly sliced
Peel potatoes, and cube into 1“ hunks/cubes. Steam potatoes
in a steamer over boiling water, covered until just tender. This only takes
10-12 minutes, watch them because they can go from not quite there to too
far quick. *
While the 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 and scallions to dressing and gently toss
to combine well. Cool to room temperature, if needed add salt to taste.
* Here I amaze myself. I didn’t (but now I do) own a
traditional steamer. Instead for years I have used a bamboo one over my wok.
However I now have a new wok that doesn’t sit as well on my stove, and the act of having to balance the wok using the toaster so that the water doesn’t spill out during the steaming process was too annoying. So I invested with my coupon at BB&B.
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