YAM AND YUKON GOLD POTATO SALAD
Make and share this Yam and Yukon Gold Potato Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Yam/Sweet Potato
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 435.6, Fat 25.2, SaturatedFat 3.5, Sodium 267, Carbohydrate 50.7, Fiber 6.3, Sugar 2, Protein 3.9
YAM AND RUSSET POTATO SALAD WITH GREENS AND BACON
Categories Salad Mustard Potato Side Bacon Sweet Potato/Yam Summer Honey Mustard Greens Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season dressing with salt and pepper.
- Steam russets until tender, about 8 minutes. Transfer to large bowl; toss with 1 tablespoon dressing. Steam yams until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing.
- Fry bacon in large skillet until crisp. Transfer to paper towels. Drain. Crumble bacon. Add yams, bacon and mustard greens to russets. Toss salad with enough dressing to coat. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
YUKON GOLD AND SWEET POTATOES ANNA
Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 6 to 8
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.
- Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
- Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve.
POTATO AND YAM SALAD
This salad is my all time favorite salad! It's perfect as a side dish for steaks or even greens. It also can be served as a main since it encompasses so many different layers of flavor all in the same dish. I absolutely adore the smell, the color, and the taste of this salad! Hope you like it too! :)
Provided by SharonChen
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 214.6, Fat 6.8, SaturatedFat 1.1, Cholesterol 9.3, Sodium 290.6, Carbohydrate 34.5, Fiber 3.3, Sugar 4, Protein 5
ROASTED SWEET AND GOLD POTATO SALAD
To make my potato salad look bright and taste extra-festive, I add Mexicorn and black beans. With the zesty dressing, it's the best!-Jeannie Trudell, Del Norte, Colorado
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Peel and cut potatoes and sweet potatoes into 3/4-in. cubes. Place in a large bowl; drizzle with oil and sprinkle with seasonings. Toss to coat. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 45-55 minutes or until tender, stirring occasionally. Cool slightly., In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain., In a large bowl, combine the potatoes, bacon, onions, red pepper, cilantro and eggs. Combine the mayonnaise, chipotle and sugar; pour over potato mixture and toss to coat. In a small bowl, toss avocado with lime juice; gently stir into salad. Serve warm or cold.
Nutrition Facts : Calories 236 calories, Fat 14g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 145mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
JERK POTATO SALAD
A simple potato salad-one that uses both Yukon Gold and sweet potatoes-is given a fresh burst of unexpected flavor from the assertiveness of authentic Jamaican jerk rub. The unapologetically spicy rub is used as a base for a creamy dressing, where some of the heat is dulled by the rich mayonnaise, but complex flavor still shines through . Fruity citrus and habanero chiles bring brightness, while dried and fresh thyme and allspice ensure that the potato salad has plenty of lasting smoky depth. Including brown sugar, cinnamon, and nutmeg echoes the natural sweetness found in the sweet potatoes. All the ingredients seamlessly cohere to create a flavor-packed and nuanced Caribbean-inspired spin on one of summer's most beloved dishes.
Provided by Brigid Washington
Categories Potato Salad Potato Sweet Potato/Yam Lime Ginger Garlic Green Onion/Scallion Thyme Cinnamon Nutmeg Cumin Mayonnaise Onion
Yield 4-6 servings
Number Of Ingredients 27
Steps:
- Jerk rub
- Using a fork, mix lime zest and juice, chiles, ginger, chopped garlic, scallions, chopped thyme, oil, brown sugar, allspice, salt, dried thyme, black pepper, granulated garlic, cinnamon, ginger, nutmeg, cayenne, and cumin in a medium bowl to combine (adding the chiles to the lime juice and zest at the beginning is important: it allows the juice to slightly blunt some of the sting of the chile).
- Do ahead: Rub can be made 1 week ahead. Cover and chill.
- Potatoes and assembly
- Combine Yukon Gold and sweet potatoes in a large pot, pour in water to cover, and season with salt if desired. Bring to a boil over medium heat and cook until fork-tender, about 40 minutes. Drain and transfer to a large bowl (potatoes will be crushed at this point, especially the sweet potato, and that's okay).
- Meanwhile, mix mayonnaise and 2 Tbsp. jerk rub in a small bowl to combine (you will have leftover rub, see headnote for other uses). Set dressing aside.
- Add red onion, scallions, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. black pepper to potatoes and toss to combine. Add dressing and fold into potatoes with a rubber spatula until well coated. Serve potato salad warm, room temperature, or chilled.
- Do ahead: Potato salad can be made 2 days ahead (it will get more spicy). Cover and chill.
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