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    Yam (Sweet Potato) Salad

    Yam (Sweet Potato) Salad. Photo by Tisme

    1/1 Photo of Yam (Sweet Potato) Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sydney Mike's Note:

    There are a number of similar recipes here, but this one, I feel, really features the potato ingredient! The original of the recipe was found in the Nov 2003 cookbooklet Crisco Best Recipes -- Year-Round Holiday Magic.

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    Units: US | Metric


    1. 1
      In a large pot, steam prepared yams 10 to 15 minutes or until tender, then remove from steamer.
    2. 2
      When cool enough to handle, peel yams (if desired; I don't), then place in a large salad bowl.
    3. 3
      While yams cool, combine vinegar, pickle relish, mustard, salt & pepper in a small jar with a tight-fitting lid, & shake well.
    4. 4
      Add vegetable oil & shake again, before pouring over yams & tossing them to coat.
    5. 5
      Add green onions & red pepper & either serve at room temperature or chilled.

    Ratings & Reviews:

    • on February 05, 2012


      BEST POTATO SALAD EVER!!! :D Oh my gosh. I used dill pickle relish because thats all I had, and I added a pinch of sugar, but other then that, I made it exactly as directed. This is going straight into my Best of 2012 cookbook!! Thanks!! :D

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    • on March 17, 2012


      OMG!!!! This was wonderful! Certainly deserves more than 5 stars. For color sake I used both the both orange and beige fleshed sweet potatoes (who knows what is a yam nowadays as different stores name them differently). Steamed them and did not remove the skin. I suggest not taking it off as the orange potatoes got softer then the beige one and I think the skin kept them from breaking up. The only thing I changed was to use balsamic vinegar instead of cider. Oops, forgot....I added one tbls of mayo at the end as I thought it was a bit dry but that was so very little in this amt. of salad.

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    • on July 04, 2009


      I got only three servings from this recipe - we really liked it a lot. I omitted the relish, and subbed raspberry vinegar for the cider, as I had none of the later. I probably would use just a bit less vinegar next time. I also did not need to use all of the dressing. This is a great and different way to use sweet potatoes, great for summer picnics.

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    Read All Reviews (6)


    Nutritional Facts for Yam (Sweet Potato) Salad

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 271.1
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 2.3 g
    Cholesterol 0.0 mg
    Sodium 317.1 mg
    Total Carbohydrate 25.5 g
    Dietary Fiber 3.8 g
    Sugars 6.6 g
    Protein 2.0 g

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