Wednesday, July 29, 2015

Sweet-Potato Salad with Mustard Vinaigrette

This salad is so simple, so basic, yet so good. I had a very hard time letting it go out the door after I made it. I have a love of sweet potatoes, in fact I have a few cookbooks just for them. When I combined this one, I kept thinking that something was missing, how can this be enough? Yet, if there was more here, it would be too much. This is all that was needed, end story.

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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