Yam And Yukon Gold Potato Salad Recipes

POTATO AND YAM SALAD

Steps:

• 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.

24 CARAT YELLOW GOLD POTATO SALAD

Steps:

• In a large saucepot add potatoes and enough water to slightly cover potatoes.
• Place pan of potatoes over medium heat and cook until potatoes are almost fork tender ( about 15 minutes ).
• Drain potatoes, place potatoes in refrigerator and chill for 1 hour.
• Fry bacon and set aside and when bacon is cooled, crumble.
• After potatoes are chilled, mix together remaining ingredients including crumbled bacon and pour over potatoes.
• Mix gently together potatoes and mayonnaise/bacon mixture.
• Chill potato salad for at least 2 more hours.

YUKON GOLD GARDEN POTATO SALAD WITH APPLES AND HERBS

Steps:

• Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.
• Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
• Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.
• Serve immediately, or cover and chill until serving time.

POTATO SALAD

Steps:

• Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
• Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.