Ingredients
2 lbs Jersey Fresh sweet potatoes, peeled and cut into cubes
1/4 cup white vinegar
1/4 cup cornichons, chopped
2 TB whole-grain mustard
1 TB Jersey Fresh honey
2 ribs Jersey Fresh celery, diced
1 lemon (zest and juice)
1/2 small Jersey Fresh red onion, minced
Kosher salt & black pepper, to taste
1/4 cup mayo
2 TB (plus more for garnish) Jersey Fresh chives, minced
2 TB (plus more for garnish) Jersey Fresh parsley, minced
Steps
20m prep time / 20m cook time
1. Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
2. Drain the potatoes, put back in the saucepan and add the vinegar. Using a spatula, gently toss to combine. Let cool.
3. In a bowl, mix together cornichons, mustard, honey, celery, lemon zest and juice and onion. Season with salt and pepper. Add the mayo, chives and parsley and stir to combine.
4. Add the dressing to the potatoes and toss. Place in a serving bowl and garnish with extra chives and parsley.
2. Drain the potatoes, put back in the saucepan and add the vinegar. Using a spatula, gently toss to combine. Let cool.
3. In a bowl, mix together cornichons, mustard, honey, celery, lemon zest and juice and onion. Season with salt and pepper. Add the mayo, chives and parsley and stir to combine.
4. Add the dressing to the potatoes and toss. Place in a serving bowl and garnish with extra chives and parsley.