I am really grateful for the fact that I am given the chance to see people who I met from one side of the world at the other side. Shawn went to Shanghai 3 years ago for Expo. That’s when and where we met for the very first time. 3 years later, 6,165 miles away from Shanghai, we saw each other again in San Francisco. Shawn was in town to visit friends and family last week… It’s crazily surprising!
We had a deal. Shawn wanted to shoot a video of me cooking as soon as he found out that I was working on launching this new food blog. I was thrilled to hear that because to me he is a filmmaker pro, even though he likes to say that he only makes movie for fun. Go watch this and let me know if you agree with me.
A cooking video sounds absolutely fun! I couldn’t turn down this wonderful offer. Who could?! The preparation started right away. First things first – selecting a dish to make. That’s when this Potato and Yam Salad came into my mind. It’s one of the must tries on my mom’s catering menu. Families and friends craved this single dish whenever we hosted a dinner gathering at home. They still do. I still do as well. The smell, the color and the taste of this salad drive me to make it over and over again. That’s the perfect dish for video shooting! Hands down!
The rest of the preparation was to get equipment, design the shooting steps and letting Shawn get familiar with my kitchen beforehand by sending him a panoramic picture of it. The actual video shooting went on for 3 hours straight. It was unexpectedly smooth…
As a thank you of this great experience, I planned a homemade feast for Shawn and our mutual friends including his cousin. Spending time with family and friends through homemade food is always one of the nicest things to enjoy! Since Shawn watched me making the Potato and Yam Salad every single step of the way, he was the first one to grab it and put two big spoons of it onto his plate! 🙂
- 1 lbs Yukon Gold potatoes, peeled and quartered
- Sea salt
- 4 oz Garnet Yam, peeled and cut into same size as quartered Yukon potatoes
- 1/4 cup very finely chopped carrot, red cabbage, cucumber and ham respectively (for vegetarians, leave the ham out)
- 1 teaspoon finely chopped or dry tarragon
- 5 tablespoons mayonnaise
- Ground black pepper
- 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.
1. Russet potatoes or Yukon? I am going to be honest with you. I can’t really tell you the science behind different types of potatoes. However, I have learned the hard way that Yukon Gold potatoes work best for this salad!
2. Garnet yam can be replaced with sweet potatoes.
3. Either yam or sweet potatoes require less time for cooking than potatoes. It’s not recommended to cook the yam together with the Yukon potatoes in the beginning for this salad.
- Serving Size: 4-6