Yam And Yukon Gold Potato Salad Food

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.

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.

YAM AND YUKON GOLD POTATO SALAD

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.

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.

SCALLOPED YUKON GOLD AND SWEET POTATO GRATIN WITH FRESH HERBS

Steps:

• Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
• Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
• Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

GREEN BEAN & BABY YUKON GOLD WARM POTATO SALAD

Steps:

• Halve or quarter potatoes depending on size.
• Steam Potatoes for about 15 minutes until tender.
• Steam green beans until crisp-tender (4-5 minutes).
• Shock green beans in ice water to stop cooking process.
• Whisk Mustard, dressing, herbs and shallot in small bowl.
• In large bowl toss potatoes, green beans and dressing.
• Top with bacon crumbles (if using).
• Serve & enjoy.