Prep 1 hr
Cook 1 hr 10 mins
This one looks good and tastes great, too. Adapted from Rick Rodgers' Celebrations 101.
- 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 of fresh mint or 1⁄4 cup cilantro or 1⁄4 cup parsley
- 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.