Yam And Yukon Gold Potato Salad Recipes

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RED AND SWEET POTATO SALAD



Red and Sweet Potato Salad image

Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. People love the spicy mustard dressing. -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings.

Number Of Ingredients 11

2 pounds red potatoes (about 7 medium), cut into 1-inch cubes
1 pound sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
1/4 cup red wine vinegar
1 tablespoon spicy brown mustard
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/4 cup 2% milk
2 celery ribs, chopped
1 small red onion, chopped
1/3 cup minced fresh parsley

Steps:

  • Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.

Nutrition Facts : Calories 136 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 339mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

YUKON GOLD AND SWEET POTATOES ANNA



Yukon Gold and Sweet Potatoes Anna image

Sweet potatoes give the classic French sliced-and-layered potato dish pommes Anna a fall twist. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Yield Serves 6 to 8

Number Of Ingredients 4

1 1/4 pounds Yukon Gold potatoes (3 to 4 medium), peeled
1 1/4 pounds sweet potatoes (2 medium), peeled
6 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.
  • Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
  • Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve.

YAM AND YUKON GOLD POTATO SALAD



Yam and Yukon Gold Potato Salad image

Make and share this Yam and Yukon Gold Potato Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Yam/Sweet Potato

Time 2h10m

Yield 12 serving(s)

Number Of Ingredients 12

2 1/2 lbs medium-orange fleshed yams, peeled and cut into 1 1/2 inch chunks
1 1/4 cups olive oil, plus
2 tablespoons olive oil, divided (not extra-virgin)
3 lbs medium yukon gold potatoes, scrubbed but unpeeled
1/4 cup fresh lemon juice, plus
2 tablespoons fresh lemon juice
1 1/2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
4 celery ribs, chopped
4 scallions, chopped
1/4 cup cilantro or 1/4 cup parsley

Steps:

  • In a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
  • Spread potatoes out on a rimmed baking sheet.
  • Bake in a 400° oven (rack positioned in the center of the oven) and stir occasionally for about 45 minutes or until the chunks are tender when pierced with a knife; cool completely.
  • Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover.
  • Brint to a boil over high heat. Lower the heat to medium and cook for about 25 minutes or until potatoes are tender enought ot be pierced with a sharp knife.
  • Drain and rinse under cold water until they are cool enough to handle.
  • Peel and cut potatoes into 1 1/2 inch chunks.
  • In a blender, add the lemon juice, mustard, salt, and pepper; with the blender running, add in the remaining oil to make a thick vinaigrette.
  • In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
  • Toss with about 3/4 of the vinaigrette.
  • Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
  • Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
  • Serve cold.

Nutrition Facts : Calories 435.6, Fat 25.2, SaturatedFat 3.5, Sodium 267, Carbohydrate 50.7, Fiber 6.3, Sugar 2, Protein 3.9

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