Sweet-Potato Salad With Mustard Vinaigrette

Recipe by fairy chef
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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