Natalie Morales's Sweet-potato Salad

By TFerg

Ingredients

• 4 large sweet potatoes (about 2 1/2 to 3 lbs.)
• 6 tbsp. olive oil, divided
• 1/2 small red onion, sliced thinly
• 1/2 cup frozen edamame, shelled and thawed
• 1 cup thinly sliced celery (about 3 ribs)
• 1/4 cup fresh parsley, chopped
• 1 tbsp. fresh chives, minced
• 2 tbsp. lemon juice
• 1 tbsp. Dijon mustard
• Salt and freshly ground pepper, to taste

Details

Servings 6
Adapted from greatideas.people.com

Preparation

Step 1

1. Peel sweet potatoes and cut into 1-in. cubes. Heat a large, heavy skillet over medium-high heat; add 1 tbsp. olive oil. Arrange half of potatoes in skillet in a single layer. Reduce heat to medium. Cook potatoes, covered, for 4 to 5 minutes or until tender and golden, stirring after 2 minutes. Transfer potatoes to a plate. Repeat process with 1 tbsp. olive oil and remaining potatoes.

2. Combine onion and next 4 ingredients in a large bowl. Add potatoes to onion mixture; set aside.

3. Whisk together lemon juice, mustard and remaining olive oil in a small bowl; drizzle over potatoes, and toss gently. Season with salt and pepper. Serve immediately or cover and chill up to 3 hours. Toss before serving.