My take on the traditional potato salad pairs the natural sweetness of cinnamon with the tanginess of Dijon mustard.
Prep
½ cup frozen edamame 3 pounds sweet potatoes ½ inch ginger ½ lime ½ small red onion 3 stalks celery ¼ cup fresh dill Thaw and shell edamame. Dice sweet potatoes. Grate ginger. Juice lime. Thinly slice onion and celery. Finely chop dill. Stovetop In a medium saucepan with a steamer basket and 1 inch of water, steam sweet potatoes until tender, 10 – 15 minutes. Allow to cool. Dressing 2 tablespoons Dijon mustard ⅛ teaspoon cinnamon ¼ teaspoon Himalayan salt ¼ teaspoon black pepper Whisk together lime juice, mustard, ginger, cinnamon, salt and pepper. Salad Combine onion, edamame, celery and dill in a large bowl. Stir in sweet potatoes and toss with dressing. Cover and refrigerate at least two, and up to 24 hours. Preparation: 20 minutes, plus 2 hours to set Serves: 4
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