This is a wonderful and healthy side dish to accompany those grilled ribs, chicken, pork and even salmon. This is an alternative to those usual potato and pasta salads. It’s a great take along for those summer barbecues! It’s a crowd pleaser!

. . .

INGREDIENTS
2 large or up to 4 small (2 1/2 pounds) sweet potatoes
4 teaspoons white wine or champagne vinegar
1 tablespoon Dijon style mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
1/2 cup thinly sliced scallions
1/4 cup capers or chopped pickles(optional)

DIRECTIONS
1) Preheat oven to 400F.
2) Cut the sweet potatoes into bite-sized pieces and toss in 2 tablespoons of olive oil. Place on a baking sheet, sprinkle with salt and pepper and roast about 30 minutes turning occasionally.

Alternatively the potatoes can be steamed for 10 minutes and let them air dry to remove access liquid. It is easy for them to soften too much so do not overcook.
3) While the potatoes are roasting, make the dressing. Place in a blender or whisk in a bowl, the mustard, vinegar and salt. Slowly add the remaining tablespoons of olive oil in a slow stream.
4) If you have been oven roasting the potatoes remove the sweet potatoes from the oven and let rest and cool slightly about 10 minutes.
5) Toss the still warm potatoes with the dressing.
They absorb the dressing better when slightly warm.
6) Add scallions and toss gently.

VARIATIONS: You can also add to this 1/2 bottle of capers, 2 sliced celery sticks or fennel, a couple of boiled eggs chopped, etc…. Look in your fridge. It’s fresh. Use it up!
Serves 4-6 persons
This is actually better the next day.