The Best Sweet Potato Salad

Ingredients:

• 1 kg sweet potato, peeled and cut into 2.5 cm cubes.
• 1/4 cup chopped pickles or relish
• 2 tbsp. grainy mustard
• 1 tbsp. honey
• 2 stalks celery, diced
• Zest and juice of 1 lemon
• Half a small red onion, chopped
• 1/4 cup white vinegar
• 0.5 cup mayonnaise
• 2 tbsp chopped fresh chives, plus extra for serving
• 2 tbsp chopped fresh parsley + extra for serving

Preparation:

1. In a bowl, combine the pickles or relish (see recipe), mustard, honey, celery, lemon zest, juice, and red onion. Season with salt and pepper and let sit while the sweet potatoes cook.
   
   Note: recipe pickles, recipe relisha.
2. Place the sweet potatoes in a large saucepan and add enough cold water to cover them by 1 inch (2.5 cm). Salt the water generously. Bring to a boil over medium-high heat. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.
3. Drain the sweet potatoes in a colander, return them to the pan, add vinegar and gently stir with a silicone spatula.
4. Add mayonnaise, chives, and parsley to the celery and onion mixture and stir until evenly distributed. Add the warm sweet potatoes to the dressing and stir. Season with salt and pepper to taste. Sprinkle with additional chives and parsley.