Best Yam And Yukon Gold Potato Salad Recipes

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

Yukon Gold Garden Potato Salad With Apples and Herbs image

Provided by BecR2400

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 lbs petite yukon gold potatoes, washed and scrubbed, but not peeled
1/3 cup mayonnaise
2 tablespoons onions, finely chopped
1 small red apple, chopped
4 tablespoons fresh lovage, chopped (stems and leaves, or use celery)
1/2 teaspoon celery seed (or lovage seeds)
2 teaspoons finely minced fresh tarragon (or 1 teaspoon dried tarragon)
1 tablespoon tarragon vinegar
2 hardboiled egg, chopped
salt and pepper, to taste
fresh tarragon, to garnish (optional, or fresh lovage)

Steps:

Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.
Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.
Serve immediately, or cover and chill until serving time.

Nutrition Facts : Calories 221.9, Fat 6.2, SaturatedFat 1.2, Cholesterol 58.1, Sodium 118, Carbohydrate 37.9, Fiber 3.4, Sugar 5, Protein 5.1

24 Carat Yellow Gold Potato Salad image

Provided by Chef shapeweaver

Categories Potato

Time 3h25m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices bacon
3 large hard-boiled eggs
3 1/2 cups washed and unpeeled yukon gold potatoes, cut into bite size pieces
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon turmeric
2 tablespoons green onions, finely chopped
1 1/2 tablespoons sugar (to taste)
1/2 teaspoon ground black pepper (to taste)
1/2 teaspoon salt (to taste)

Steps:

In a large saucepot add potatoes and enough water to slightly cover potatoes.
Place pan of potatoes over medium heat and cook until potatoes are almost fork tender ( about 15 minutes ).
Drain potatoes, place potatoes in refrigerator and chill for 1 hour.
Fry bacon and set aside and when bacon is cooled, crumble.
After potatoes are chilled, mix together remaining ingredients including crumbled bacon and pour over potatoes.
Mix gently together potatoes and mayonnaise/bacon mixture.
Chill potato salad for at least 2 more hours.