Sweet-Potato Salad With Mustard Vinaigrette

1. 1

   Peel potatoes and halve lengthwise. Cut lengthwise into 3/4-inch-thick wedges, then cut wedges crosswise into 1-inch pieces.

2. 2

   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.

3. 3

   While potatoes steam, whisk together mustard, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.

4. 4

   Add hot potatoes to dressing and gently toss to combine well. Cool salad to room temperature, about 15 minutes.

5. 5

   Add scallions and salt to taste and gently toss.

6. 6

   Salad (without scallions) can be made 2 hours ahead. Toss in scallions just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.