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Potato and Yam Salad

Veggie-Loaded Mashed Potato Salad

  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Salad/Sides
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


Make mashed potato salad healthier and more flavorful by adding a variety of fresh and crunchy vegetables. This recipe is gluten-free.


Units Scale
  • 1 pound Yukon gold potatoes, peeled and quartered
  • Sea salt, to taste
  • 4 ounces Garnet Yam, peeled and cut into the same size as quartered Yukon potatoes
  • 1/4 cup carrot, very finely chopped
  • 1/4 cup red cabbage, finely chopped
  • 1/4 cup cucumber, finely chopped
  • 1/4 cup ham, finely chopped (omit the ham if vegetarian)
  • 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried tarragon)
  • 1/4 cup mayonnaise, plus more if needed
  • Freshly ground black pepper


  1. Prepare Mashed Potatoes: Place the Yukon potatoes into a medium saucepan and cover with cold water. (Keep in mind that you’ll need enough water to cover and cook the yams or sweet potatoes later.) Add 1 teaspoon salt and bring to a boil. Once boiling, add sweet potatoes or yams into the saucepan. Reduce heat and simmer for 15 – 20 minutes or until both potatoes and yams are soft when poked with a fork.
  2. Chop the Veggies: While potatoes and yams are simmering, chop all the veggies, ham, and tarragon and set aside.
  3. Put It All Together: Drain the potatoes and yams. Mash them all together in a large bowl. Add mayonnaise, ground black pepper, and all finely chopped ingredients into the same bowl. Combine until even.
  4. Serve: Add more sea salt or pepper if desired. Let the salad cool, then refrigerate for a couple of hours before serving.


  • Serving Size: 1
  • Calories: 212
  • Sugar: 1.5g
  • Sodium: 105.5mg
  • Fat: 11.2g
  • Saturated Fat: 1.9g
  • Trans Fat: 0g
  • Carbohydrates: 23.9g
  • Fiber: 3.3g
  • Protein: 4.6g
  • Cholesterol: 12.1mg

Keywords: mashed potato salad

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