Yam (Sweet Potato) Salad

Total Time
30mins
Prep
10 mins
Cook
20 mins

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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Ingredients

Nutrition

Directions

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

5 5

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

5 5

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.

5 5

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.