Best Potato And Yam Salad Recipes

Yam and Russet Potato Salad with Greens and Bacon image

Yield Serves 6

Number Of Ingredients 9

3 tablespoons white wine vinegar
2 1/2 tablespoons Dijon mustard
1 1/2 tablespoons honey
1 to 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
9 tablespoons olive oil
1 pound russet potatoes, peeled, cut into 1/2-inch cubes
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch cubes
6 slices bacon
10 large mustard green leaves, cut into 3/4-inch pieces (about 4 cups)

Steps:

Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.
Steam russets until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing. Steam yams until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.
Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon. Add yams, bacon and mustard greens to russets. Toss salad with enough dressing to coat. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Potato and Yam Salad image

Provided by SharonChen

Categories Asian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb yukon gold potato, peeled and quartered
4 ounces garnet yams, peeled and cut into same size as quartered Yukon potatoes
1/4 cup carrot, very finely chopped
1/4 cup red cabbage, very finely chopped
1/4 cup cucumber, very finely chopped
1/4 cup ham, finely diced (for vegetarians, leave the ham out)
1 teaspoon fresh tarragon, finely chopped or 1 teaspoon dried tarragon
5 tablespoons mayonnaise
sea salt & fresh ground pepper

Steps:

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.
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.
While simmering the potatoes and yam, chop all the veggies, ham and tarragon.
Drain the potatoes and yam. Mash them all together in a large bowl.
Add mayonnaise, ground black pepper and all finely chopped ingredients into the same bowl. Stir until even.
Add more sea salt or pepper, if desired. Let the salad stay in the fridge for a couple of hours before serving.

Nutrition Facts : Calories 214.6, Fat 6.8, SaturatedFat 1.1, Cholesterol 9.3, Sodium 290.6, Carbohydrate 34.5, Fiber 3.3, Sugar 4, Protein 5

Yam and Yukon Gold Potato Salad image

Provided by ratherbeswimmin

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 12

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 cilantro or 1/4 cup parsley

Steps:

In a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
Spread potatoes out on a rimmed baking sheet.
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.
Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover.
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.
Drain and rinse under cold water until they are cool enough to handle.
Peel and cut potatoes into 1 1/2 inch chunks.
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.
In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
Toss with about 3/4 of the vinaigrette.
Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
Serve cold.