Categories: Sides
Ingredients
- 1/4 cup chopped cornichons or relish
- 2 tablespoons whole-grain mustard
- 1 tablespoon honey
- 2 ribs celery, diced
- Zest and juice from 1 lemon
- 1/2 small red onion, minced
- Kosher salt and freshly ground black pepper
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup white vinegar
- 1/2 cup mayonnaise
- 2 tablespoons minced fresh chives, plus more for garnish
- 2 tablespoons minced fresh parsley, plus more for garnish
Directions
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In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
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Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
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Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
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Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.