I made this tonight for a little pot luck I hosted, and everyone enjoyed it, but Kate wanted the recipe and though it would be a good idea if I had a blog with recipes on it *lol* so this one is for you…
2 smallish sweet potatoes + 2 equally smallish yams or russet potatoes cut in to small 1/2” cubes. toss in olive oil and salt with flake sea salt and roast at 350º for about 45 minute, until just tender with a fork.. BUT NOT MUSHY.
1 tbsp grainy mustard (my favorite is Braassica, locally made and magnificent) 1 tsp regular mustard, 2 tbsp red wine vinegar, 1 splash lemon juice, 1 splash of balsalmic vinegar, 1 tbsp walnut oil and 1 tbsp olive oil, S+P, and a pinch of cane sugar, along with 2 minced garlic cloves, and about 1 tsp of chopped fresh rosemary.
Allow the potatoes to cool to room temp, then douse in dressing and add 2-4 green onions chopped finely, set aside for 2-8 hours to let flavours marry.
Just before serving toss in 2 big handfuls of Arugula and serve at room temp.
* I have made this before with chopped bacon and served it with the potatoes still warm and it was equally wonderful!