Yam Salad Recipes

Steps:

• In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
• Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
• Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
• Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
• Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
• Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
• Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and chop.
• 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 to 12 minutes. Remove from hot water; cool, peel and chop.
• Combine the potatoes, eggs, celery and onion.
• Whisk together the mayonnaise, mustard, salt and pepper. Add to potato mixture, toss well to coat. Refrigerate and serve chilled.

Steps:

• In a large bowl, gently mix all ingredients.
• Cover and chill.

Steps:

• Mix dressing together.
• Pour over other ingredients; mix well.
• Serve chilled or warm.
• Cooking time is for baking the yams.

Steps:

• In a large pot, steam prepared yams 10 to 15 minutes or until tender, then remove from steamer.
• When cool enough to handle, peel yams (if desired; I don't), then place in a large salad bowl.
• While yams cool, combine vinegar, pickle relish, mustard, salt & pepper in a small jar with a tight-fitting lid, & shake well.
• Add vegetable oil & shake again, before pouring over yams & tossing them to coat.
• Add green onions & red pepper & either serve at room temperature or chilled.

Steps:

• Toss first four ingredients in a large bowl.
• Place on a greased baking sheet in a single layer. Bake in 375°F oven for 25 minutes, turning once.
• Drizzle with maple syrup . Stir and bake for another 15 minutes until browned. Place back in large bowl.
• Blanch asparagus in the boiling water for 3 to 5 minutes until bright green. Drain and plunge into ice water. Let stand 10 minutes until chilled. Drain and add to yam or sweet potato.
• Add pecans to veggies and toss.
• Dressing: Process mint, second amount of oil, chili sauce, vinegar and salt in blender. Drizzle over veggies and toss.

Steps:

• Prepare grill (or preheat broiler).
• Halve tenderloin horizontally to form 2 approximately 1-inch-thick pieces. Rub both sides of each piece with black pepper, pressing it into meat.
• Grill beef on an oiled rack set 5 to 6 inches over glowing coals 5 to 8 minutes on each side for medium-rare. (Alternatively, broil beef on oiled rack of a broiler pan about 3 to 5 inches from heat 6 to 7 minutes on each side for medium-rare.) Transfer beef to a cutting board and cool 30 minutes. If desired, chill beef, loosely wrapped, at least 2 hours and up to 1 day to facilitate thin slicing. But beef across grain into very thin slices.
• In a large bowl stir together lime juice, fish sauce, sugar, and chilies until combined will (sugar should be dissolved if using).
• Add beef, shallots, scallions, coriander, and mint and toss will. Score cucumber lengthwise with tines of a fork and cut crosswise into thin slices.
• Arrange cucumber around edge of a platter and mound beef salad in center. Garnish beef with coriander sprig and serve with rice.

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.