Sweet-Potato Salad With Mustard Vinaigrette

• 2 ¹⁄₂
  
  lbs sweet potatoes (2 large)
  
• 1
  
  tablespoon Dijon mustard
  
• 4
  
  teaspoons white wine vinegar or 4 teaspoons apple cider vinegar
  
• ¹⁄₄
  
  teaspoon salt
  
• ¹⁄₄
  
  cup olive oil
  
• 4
  
  scallions, thinly sliced
  

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.