Veggie-Loaded Mashed Potato Salad

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

Cook Mode Prevent your screen from going dark

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.
Chop the Veggies: While potatoes and yams are simmering, chop all the veggies, ham, and tarragon and set aside.
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.
Serve: Add more sea salt or pepper if desired. Let the salad cool, then refrigerate for a couple of hours before serving.