Yam and Yukon Gold Potato Salad |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 12 |
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This one looks good and tastes great, too. Adapted from Rick Rodgers' Celebrations 101. 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 cup chopped fresh mint or 1/4 cup cilantro or 1/4 cup parsley |
Directions:
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 400° 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.
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