Roasted Heirloom Sweet Potato Salad With Maple-Mustard Vinaigrette

Democracy Dies successful Darkness

For the salad

• 8 tiny to 10 tiny (2 1/2 pounds total) saccharine potatoes, specified arsenic achromatic Hayman saccharine potatoes, white/yellow O'Henry sweets, Porto Ricos, Beauregard (orange) oregon Georgia Jet (reddish), peeled and chopped into 3/4-inch pieces
• 3 tablespoons to 4 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 6 hard-cooked eggs, peeled and chopped into slices (optional; spot NOTE)
• 1 tablespoonful chopped parsley (optional)

For the vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons maple syrup (may beryllium flavored with spices oregon herbs, specified arsenic ginger, rosemary oregon reddish pepper; successful the lawsuit of the second usage little and harvester with a tablespoonful of plain maple syrup)
• 2 tablespoons pome cider vinegar oregon balsamic vinegar
• 1 tablespoonful brownish oregon dijon-style mustard
• 1 oregon 2 mean cloves ail (1/2 tablespoon)
• 1 tablespoonful minced bulb oregon finely chopped scallion (white and light-green parts)
• 1/2 spoon kosher salt, oregon much to taste
• 1/2 spoon freshly crushed achromatic pepper, oregon much to taste
• 1/2 spoon crushed cumin
• 1/2 spoon Spanish smoked paprika