Sweet Potato Salad With Walnut Vinaigrette
  • Servings: 4
  • Vinaigrette:
  • ¼ c. red wine vinegar
  • 3 tbsp. roasted walnut oil
  • 1 tsp. Dijon mustard
  • ½ tsp. sugar
  • 1/8 tsp. freshly ground pepper, or to taste
  • Dash of salt, or to taste
  • 1 tbsp. minced fresh flat-leaf parsley
  • Salad:
  • 1 large orange-fleshed sweet potato (about 14 ounces), peeled and cut into 2 inch-thick slices
  • Dash of salt
  • 1 green onion (both white and green parts), coarsely chopped
  • Garnish: Toasted chopped walnuts
  1. To make the vinaigrette, whisk together all of the ingredients, except the parsley, in a small bowl; add the parsley.
  2. To make the salad, cover the sweet potato slices with water in a small saucepan; add a dash of salt. Cover the pan and bring the water to a boil over high heat. Reduce the heat to medium-high and cook until the potato slices are fork-tender, about 15 minutes. Drain and rinse with cold water, then drain again. Cut the potato into 1-inch chunks.
  3. Toss the potato and green onion in a medium bowl. Whisk the vinaigrette; add it to the salad and toss again. Taste and adjust the seasoning.
  4. Use a slotted spoon to strain the salad for serving. Garnish each serving with walnuts.
You can plan ahead because this salad will keep for up to 3 days in a tightly closed container in the refrigerator. Bring it to room temperature for serving.