2 pounds sweet potatoes (about 3 large), peeled and cut into 1/2-inch dice
2/3 cup plus 1 tablespoon olive oil
3 tablespoons sliced almonds
1/2 teaspoon curry powder
1 1/2- pounds piece smoked ham, such as Black Forest, diced
3 scallions including green tops, sliced thin
3 tablespoons cider vinegar or red- or white-wine vinegar
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 head red leaf lettuce (about 1 pound), torn into bite-size pieces (about 3 quarts)
How to Make It
Bring a medium pot of salted water to a boil. Add the sweet potatoes and boil until just tender, 5 to 10 minutes. Drain the sweet potatoes and transfer them to a large glass or stainless-steel bowl.
In a small frying pan, heat the 1 tablespoon oil over moderate heat until it is hot but not smoking. Add the almonds and curry powder and cook, stirring frequently, until fragrant, 1 to 2 minutes. Transfer the nuts to the bowl with the sweet potatoes and add the ham and scallions.
In a large glass or stainless-steel bowl, whisk the vinegar, salt, and pepper. Add the remaining 2/3 cup oil slowly, whisking. Toss half the dressing into the sweet-potato mixture.
Toss the lettuce into the remaining dressing. Put on plates and top with the potato salad.
Variation:: The curried nuts and ham make great complements to sweet potatoes, but they're excellent with regular boiling potatoes, too.
Wine Recommendation: The sweetness of the potatoes, the spice of the curry, and the saltiness of the ham all point toward gewürztraminer as the wine of choice. Try a not-too-dry example from Alsace or Washington State for a match made in heaven.