Potato And Yam Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb yukon gold potato, peeled and quartered
• 4 ounces garnet yams, peeled and cut into same size as quartered yukon potatoes
• 1/4 cup carrot, very finely chopped
• 1/4 cup red cabbage, very finely chopped
• 1/4 cup cucumber, very finely chopped
• 1/4 cup ham, finely diced (for vegetarians, leave the ham out)
• 1 teaspoon fresh tarragon, finely chopped or 1 teaspoon dried tarragon
• 5 tablespoons mayonnaise
• sea salt & fresh ground pepper

Recipe

• 1 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.
• 2 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.
• 3 while simmering the potatoes and yam, chop all the veggies, ham and tarragon.
• 4 drain the potatoes and yam. mash them all together in a large bowl.
• 5 add mayonnaise, ground black pepper and all finely chopped ingredients into the same bowl. stir until even.
• 6 add more sea salt or pepper, if desired. let the salad stay in the fridge for a couple of hours before serving.