Yam And Yukon Gold Potato Salad

Total Time: 2 hrs 10 mins Preparation Time: 1 hr Cook Time: 1 hr 10 mins

Ingredients

• Servings: 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 chopped fresh mint or 1/4 cup cilantro or 1/4 cup parsley

Recipe

• 1 in a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
• 2 spread potatoes out on a rimmed baking sheet.
• 3 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.
• 4 meanwhile, place the yukon potatoes in a large dutch oven of lightly salted water; cover.
• 5 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.
• 6 drain and rinse under cold water until they are cool enough to handle.
• 7 peel and cut potatoes into 1 1/2 inch chunks.
• 8 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.
• 9 in a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
• 10 toss with about 3/4 of the vinaigrette.
• 11 cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
• 12 right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
• 13 serve cold.