Ingredients:
3.5-4 lbs. sweet potatoes or garnet yams (about 4 large)
3 T white balsamic vinegar or white wine vinegar
2 small shallots, finely diced
salt and pepper to taste
2 T Dijon mustard
2-3 T Olive oil
1-2 T Canola or grape seed oil
2 T chopped chives
1-2 T chopped herbs: parsley, marjoram, oregano, etc. Careful with the marjoram—it’s very strong
Scrub and peel potatoes and cut in 1-in. pieces. Toss with a couple of tablespoons of olive oil, salt, and pepper, spread in single layer on cookie sheets and bake at 425 until fork tender, approx. 25 min. Check and turn the pieces halfway through. Let potatoes cool for a while.
Combine vinegar, shallots, and pinch of salt in large mixing bowl and let sit for 15 min. Whisk in mustard and oils until thick and smooth.
Add potatoes to bowl and toss with vinaigrette while still warm. Add herbs and let sit for as a long as possible (2 hrs.?) before serving.