Southern Sweet Potato Salad

2 lbs sweet potatoes, peeled and diced small
1/3 cup white wine vinegar
1 Tbsp fresh thyme, chopped
1-1/2 tsp salt, divided
1/2 tsp crushed red pepper
1/3 cup olive oil
3/4 cup chopped sweet onion
1/3 cup finely diced celery

Start by cooking the sweet potatoes.  Put in a large pot, cover with cold water, add salt, and bring to a boil; turn down to a gentle rolling boil and cook until knife tender, about 5 minutes. Drain well and put in serving bowl and set aside, keeping warm.
Make dressing by whisking together the vinegar, thyme, 1/2 teaspoon salt, and crushed pepper; keep whisking and drizzle in the oil until dressing thickens.  Pour over the sweet potatoes and toss gently to coat well. Set aside and allow to cool to room temperature.
When room temperature, add the remaining salt, the onion, and the celery and toss to combine.  Serve immediately. 
This may be refrigerated, but if you do, return the salad to room temperature before serving.
Will serve 4 to 6.