Potato and Yam Salad

READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb yukon gold potato, peeled and quartered
  • 4
    ounces garnet yams, peeled and cut into same size as quartered Yukon potatoes
  • 14
    cup carrot, very finely chopped
  • 14
    cup red cabbage, very finely chopped
  • 14
    cup cucumber, very finely chopped
  • 14
    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
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DIRECTIONS

  • 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.
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