Potato and Yam Salad

Submitted by SharonChen

"This salad is my all time favorite salad! It's perfect as a side dish for steaks or even greens. It also can be served as a main since it encompasses so many different layers of flavor all in the same dish. I absolutely adore the smell, the color, and the taste of this salad! Hope you like it too! :)"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 453.59 g yukon gold potato, peeled and quartered
• 113.39 g garnet yams, peeled and cut into same size as quartered Yukon potatoes
• 59.14 ml carrot, very finely chopped
• 59.14 ml red cabbage, very finely chopped
• 59.14 ml cucumber, very finely chopped
• 59.14 ml ham, finely diced (for vegetarians, leave the ham out)
• 4.92 ml fresh tarragon, finely chopped or 4.92 ml dried tarragon
• 73.94 ml mayonnaise
• sea salt & fresh ground pepper

directions

1. 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.
2. 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.
3. While simmering the potatoes and yam, chop all the veggies, ham and tarragon.
4. Drain the potatoes and yam. Mash them all together in a large bowl.
5. Add mayonnaise, ground black pepper and all finely chopped ingredients into the same bowl. Stir until even.
6. Add more sea salt or pepper, if desired. Let the salad stay in the fridge for a couple of hours before serving.