Sweet-Potato Salad with Mustard Viniagrette

1. 1

   Peel potatoes and halve lengthwise.

2. 2

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

3. 3

   Steam potatoes in a steamer over boiling water in a large pot, covered, until just tender, 10 to 12 minutes.

4. 4

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

5. 5

   Add hot potatoes to dressing and gently toss to combine well.

6. 6

   Cool salad to room temperature, about 15 minutes.

7. 7

   Add scallions and salt to taste and gently toss.

* Per serving · 4 servings · Values may vary.

No additional tips available.