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Potato and Yam Salad

5 from 1 reviews

Ingredients

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Instructions

  1. 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.
  2. 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.
  3. While simmering the potatoes and yam, chop all the veggies, ham and tarragon.
  4. Drain the potatoes and yam. Mash them all together in a large bowl.
  5. Add mayonnaise, ground black pepper and all finely chopped ingredients into the same bowl. Stir until even.
  6. Add more sea salt or pepper, if desired. Let the salad stay in the fridge for a couple of hours before serving.

Notes

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.

Nutrition

Keywords: potato and yam

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