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Potato and Yam Salad
Potato and Yam Salad
"A cooking video sounds absolutely fun! I couldn’t turn down this wonderful offer. Who could?! The preparation started right away. First things first – selecting a dish to make. That’s when this Potato and Yam Salad came into my mind. It’s one of the must tries on my mom’s catering menu. Families and friends craved this single dish whenever we hosted a dinner gathering at home. They still do. I still do as well. The smell, the color and the taste of this salad drive me to make it over and over again. That’s the perfect dish for video shooting! Hands down!"
NotesRusset potatoes or Yukon? I am going to be honest with you. I can’t really tell you the science behind different types of potatoes. However, I have learned the hard way that Yukon Gold potatoes work best for this salad!
Garnet yam can be replaced with sweet potatoes.
Either yam or sweet potatoes require less time for cooking than potatoes. It’s not recommended to cook the yam together with the Yukon potatoes in the beginning for this salad.
Serves6 People
Ingredients
- 1 lbs Yukon Gold potatoes, peeled and quartered
- 4 oz Garnet Yam, peeled and cut into same size as quartered Yukon potatoes
- 1/4 cup very finely chopped carrot, red cabbage, cucumber and ham respectively (for vegetarians, leave the ham out)
- 1 teaspoon finely chopped or dry tarragon
- 5 tablespoons mayonnaise
- Sea salt and ground black pepper
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Place the Yukon potatoes into a saucepan and cover with cold water (leave enough room for the yam). Add 1 teaspoon sea salt and bring to a boil.
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Add Garnet yam (all the potatoes and yam should still be covered by the water) into the saucepan. Reduce heat and simmer for 15 – 20 minutes or until done.
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While simmering the potatoes and yam, chop all the veggies, ham and tarragon.
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Drain the potatoes and yam. Mash them all together in a large bowl.
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Add mayonnaise, ground black pepper and all finely chopped ingredients into the same bowl. Stir until even.
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Add more sea salt or pepper, if desired. Let the salad stay in the fridge for a couple of hours before serving.
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