2 large sweet potatoes
1 tablespoon Dijon mustard
4 teaspoons rice vinegar (I use seasoned)
1/4 teaspoon salt
1/8 cup olive oil
4 scallions, thinly sliced
Peel sweet potatoes. Cut into about one quarter inch cubes.
Microwave in water for 8 – 10 minutes or until fork tender.
While potatoes cook, 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.