My take on the traditional potato salad pairs the natural sweetness of cinnamon with the tanginess of Dijon mustard.
½ cup frozen edamame
3 pounds sweet potatoes
½ inch ginger
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.
In a medium saucepan with a steamer basket and 1 inch of water, steam sweet potatoes until tender, 10 – 15 minutes. Allow to cool.
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.
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