Sweet potato salad

serves 4
ingredients
4 sweet potatoes, peeled and
chopped into cubes
3 tablespoons vinaigrette (see
page 727)
salt and freshly ground
black pepper
2 spring onions, finely chopped
1 small bunch of fresh chives,
chopped
pinch of cayenne pepper
2 tablespoons chopped fresh
flat-leaf parsley
• Put the sweet potatoes in a heavy
saucepan of boiling water. Cook
for 10 minutes or until tender,
taking care not to overcook. Drain.
• Transfer the warm sweet potatoes
to a large bowl, and pour the
vinaigrette over the top. Season
with salt and pepper, and leave
to cool.
• Once the sweet potatoes have
cooled, mix in the spring onions
and chives. Sprinkle with the pinch
of cayenne and the parsley. Serve
at room temperature.