Tuesday, May 15, 2012

yam and potato salad

serves 8

3 medium potatoes (I used red)
2 med yams
4 eggs
2 stalks celery, chopped
1/2 onion, chopped
2 green onions, sliced
3/4 cup mayo (I used 1/2 sour cream and 1/2 mayo)
1 Tbsp Dijon mustard
1 tsp salt
1/2 tsp ground black pepper
chopped fresh parsley for garnish (optional)

1. Bring a large pot of water to a boil. Add whole and unpeeled potatoes and yams and cook until tender but still firm (about 30 minutes, checking yams after 20). Drain, cool, peel (I left some of the red potato peel on), and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover. Remove from heat and let eggs stand in hot water for 10-12 minutes. Remove from hot water, place in very cold water to cool, then peel and chop.
3. Combine potatoes, yams, eggs, celery, and onions.
4. Whisk together the mayo, sour cream, mustard, salt and pepper. Add to the potato mixture, toss well to coat. Sprinkle with paprika and parsley if desired. Refrigerate and serve chilled.

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