The richness of beta-carotene and the benefits of vitamin E and fiber are the nutritional rewards of this tasty side dish.
SWEET POTATO AND ALMOND SALAD WITH MUSTARD VINAIGRETTE
INGREDIENTS11⁄2 pounds sweet potatoes (1 to 2 medium potatoes)
1 tsp. Dijon mustard
1 tsp. whole-grain mustard
2 tsp. white wine vinegar
1⁄8 tsp. salt
1 tsp. olive oil
1 celery stalk, thinly sliced
2 Tbsp. slivered raw almonds
2 scallions, thinly sliced
PREPPeel and halve potatoes lengthwise, and then cut them into 1-inch squares. Steam the potatoes over boiling water 10 to 12 minutes, until just tender. In a medium bowl, whisk together the mustards, vinegar, and salt. Add the oil slowly, whisking until emulsified. Add the potatoes, celery, and almonds, and gently toss to combine. Cool to room temperature, and add the scallions.
1 tsp. Dijon mustard
1 tsp. whole-grain mustard
2 tsp. white wine vinegar
1⁄8 tsp. salt
1 tsp. olive oil
1 celery stalk, thinly sliced
2 Tbsp. slivered raw almonds
2 scallions, thinly sliced
PREPPeel and halve potatoes lengthwise, and then cut them into 1-inch squares. Steam the potatoes over boiling water 10 to 12 minutes, until just tender. In a medium bowl, whisk together the mustards, vinegar, and salt. Add the oil slowly, whisking until emulsified. Add the potatoes, celery, and almonds, and gently toss to combine. Cool to room temperature, and add the scallions.
Makes 3 servings