This variation on a sweet potato salad from Moosewood Restaurant Cooks at Home has long been a favorite at our house.
The two basic elements of the salad are the steamed cubes of sweet potato (which we like a little larger than the 1/4 inch cubes called for the original recipe) and the easy mustard dressing.
For the rest, we mostly use whatever combination of fresh crunchy vegetables we have on hand and typically use cilantro instead of parsley called for in the original recipe.
Sweet Potato Salad
2 large sweet potatoes - peel and cube
1 Tablespoon cider vinegar
1 Tablespoon good mustard
1 Tablespoon honey
1/4 canola or olive oil
1 Cup diced celery
1 Cup diced red bell pepper
Optional: any other crisp veggies you have on hand (carrot in small pieces, thin slices of zuccini, etc.)
handful of chopped cilantro (or parsley if you have that)
something from the onion family - such as a thinly sliced scallion or diced sweet or red onion
Steam the sweet potato cubes for several minutes until softened but not mussy.
Meanwhile, whisk together the vinegar, mustard and honey and then drizzle in the oil whisking to make an emulsion. Chop the veggies and add them to the serving bowl. Prepare the onion and herbs and save those to add at the end.
When the sweet potatoes have steamed, dump them and the dressing into the veggies. Mix well.
Let cool a little. Then add the onions and herbs.
To make ahead hold off on adding the onion and herbs. Store in fridge. Stir to combine and then add the onions and herbs at the last minute.