Yam (Sweet Potato) Salad
photo by May I Have That Rec
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄2 lbs sweet potatoes, scrubbed, quartered lengthwise & cut crosswise into 3/4-inch pieces (or yams)
- 3 tablespoons cider vinegar
- 2 tablespoons sweet pickle relish
- 2 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup vegetable oil
- 2 green onions, thinly sliced
- 1⁄4 cup red bell pepper, finely chopped
directions
- In a large pot, steam prepared yams 10 to 15 minutes or until tender, then remove from steamer.
- When cool enough to handle, peel yams (if desired; I don't), then place in a large salad bowl.
- While yams cool, combine vinegar, pickle relish, mustard, salt & pepper in a small jar with a tight-fitting lid, & shake well.
- Add vegetable oil & shake again, before pouring over yams & tossing them to coat.
- Add green onions & red pepper & either serve at room temperature or chilled.
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Reviews
-
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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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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This is wonderful! I roasted my sweet potatoes with the skins on with a little olive oil, cracked black pepper and sea salt. Let them cool then mixed with other salad ingredients. I added more sweet pickle relish to the salad. Also added a little sugar to the dressing. We are not fond of a strong vinegar flavor so I cut it with the sweetness. Everyone loved it- even those who say they do not like sweet potatoes. Better after cooling!
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Tweaks
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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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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.