Peel potatoes and cut into bite size chunks. Put the potatoes on a cookie sheet, drizzle the olive oil over, salt & pepper and mix well. Roast potatoes for 20 minutes.
Take potatoes out of the oven, add the scallions to the sheet, salt and pepper the scallions and return to the oven until the potatoes are starting to carmelize and the scallions start to color, about 10 more minutes.
Slice scallions and add scallions and potatoes to serving dish. Drizzle with the Vinaigrette, salt & pepper to taste.
Can be served warm, at room temperature or cold.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/01/07/sweet-potato-salad-2/