1
Peel sweet potatoes and cut into 1-inch cubes.
2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3
Arrange half the potatoes in the skillet in a single layer. Reduce heat to medium. Cook potatoes, covered, for 4 to 5 minutes or until tender and golden, stirring every 2 minutes. Trans fer to a plate.
4
Repeat the process with the remaining potatoes and 1 tablespoon oil.
5
Combine the onion, endamame, celery,parsley, and chives. Add the potatoes; set aside.
6
Whisk together the lemon juice, mustard and remaining olive oil. Drizzle over potato mixture and season with salt and pepper.
7
Toss before serving.