Yam And Yukon Gold Potato Salad Recipe

Name: Yam And Yukon Gold Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs medium-orange fleshed yams, peeled and cut into 1 1/2 inch chunks; 1 1/4 cups olive oil, plus; 2 tablespoons olive oil, divided (not extra-virgin); 3 lbs medium yukon gold potatoes, scrubbed but unpeeled; 1/4 cup fresh lemon juice, plus; 2 tablespoons fresh lemon juice; 1 1/2 teaspoons dry mustard; 1 1/4 teaspoons salt; 1/2 teaspoon fresh ground black pepper; 4 celery ribs, chopped; 4 scallions, chopped; 1/4 1/4 cup cilantro or 1/4 cup parsley

Servings: persons

2 1/2 lbs medium-orange fleshed yams, peeled and cut into 1 1/2 inch chunks
1 1/4 cups olive oil, plus
2 tablespoons olive oil, divided (not extra-virgin)
3 lbs medium yukon gold potatoes, scrubbed but unpeeled
1/4 cup fresh lemon juice, plus
2 tablespoons fresh lemon juice
1 1/2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
4 celery ribs, chopped
4 scallions, chopped
1/4 1/4 cup cilantro or 1/4 cup parsley

1
In a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
2
Spread potatoes out on a rimmed baking sheet.
3
Bake in a 400u00b0 oven (rack positioned in the center of the oven) and stir occasionally for about 45 minutes or until the chunks are tender when pierced with a knife; cool completely.
4
Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover.
5
Brint to a boil over high heat. Lower the heat to medium and cook for about 25 minutes or until potatoes are tender enought ot be pierced with a sharp knife.
6
Drain and rinse under cold water until they are cool enough to handle.
7
Peel and cut potatoes into 1 1/2 inch chunks.
8
In a blender, add the lemon juice, mustard, salt, and pepper; with the blender running, add in the remaining oil to make a thick vinaigrette.
9
In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
10
Toss with about 3/4 of the vinaigrette.
11
Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
12
Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
13
Serve cold.

1150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 lbs medium-orange fleshed yams, peeled and cut into 1 1/2 inch chunks, 1 1/4 cups olive oil, plus, 2 tablespoons olive oil, divided (not extra-virgin), 3 lbs medium yukon gold potatoes, scrubbed but unpeeled, and more.

Yes, Yam And Yukon Gold Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Yam And Yukon Gold Potato Salad

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