Sweet Potato Salad
Peel the sweet potatoes and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain the sweet potatoes. While still hot, cut into 1/2 cm (approximately 1/8 inch) thin slices and place in a bowl. Peel and finely chop the onion, and add to the potatoes.
In a bowl, whisk the vinegar with the broth, mustard, sugar and oil, and season with salt and pepper to taste. Pour over the sweet potatoes, toss until combined, and allow to sit for 15 minutes. Serve garnished with chives if desired.