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Sweet Potato Salad
Roast the sweet potato hard until the edges blacken. Toss while still warm with finely sliced shallot, spring onion, chives, sherry vinegar and honey. The heat from the potato wilts the alliums into the dressing. Serve warm or room temperature, never cold from the fridge.
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:NOTE.half
Sherry vinegar is the move. The Spanish bottle gives a deeper, more rounded acid than red wine vinegar. Worth the trip to a delicatessen.
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:NOTE.half
The potato cubes must be the same size or the small ones burn while the big ones stay raw. Two centimetres on a side, every time.


:NOTE.half
Serve warm. The dressing wakes up around 30 degrees. From the fridge it tastes like winter.
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:NOTE.half
Add toasted walnut or feta at the table for a more substantial plate. As a meze it stays plain.


:LINK
https://www.themealdb.com/meal/53275
Source recipe on TheMealDB