2 large sweet potatoes 1 Tablespoon gf dijon mustard 4 teaspoons white wine vinegar 3 Tablespoons extra virgin olive oil 2 Tablespoons chives, chopped 1 shallot, chopped Dash of hot red pepper flakes Salt and freshly ground black pepper
Peel the potatoes and cut into 1 inch cubes. Steam potatoes in a steamer over boiling water, covered, until just tender, about 10 minutes.
While the potatoes cook, whisk together the mustard and vinegar in a large bowl. Add the oil in a steady stream, whisking until emulsified. Add the hot potatoes to the dressing and gently toss to combine. Cool the salad to room temperature, about 15 minutes. Add the scallions and shallots. Season to taste with salt, hot red pepper flakes and freshly ground black pepper.