A Symphony of Sweet and Savory: My Signature Yam and Yukon Gold Potato Salad

There are certain dishes that transport me back in time, not just to a meal, but to an entire season, a specific gathering, or even a cherished conversation. This Yam and Yukon Gold Potato Salad is one of those culinary anchors for me. I first encountered a version of it years ago, a revelation that shifted my perception of what a potato salad could be. The earthy sweetness of the yams, kissed by the roasting oven, melded with the comforting, slightly waxy texture of Yukon Golds, all brought together by a bright, tangy vinaigrette. It’s a dish that feels both rustic and refined, a true celebration of simple, beautiful ingredients.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes (plus chilling time)
• Servings: 12
• Yield: Approximately 12 servings
• Dietary Type: Vegetarian

Ingredients

This recipe celebrates the harmonious interplay of two beloved root vegetables, elevated by a zesty dressing and fresh aromatics.

• 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 (use a neutral olive oil, not extra-virgin, for the vinaigrette to avoid overpowering the delicate flavors)
• 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, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 4 ribs celery, chopped
• 4 scallions, chopped
• 1/4 cup fresh cilantro or 1/4 cup fresh parsley (or a combination of both!)

Equipment Needed

• Large mixing bowl
• Rimmed baking sheet
• Large Dutch oven or heavy-bottomed pot
• Colander
• Blender
• Large serving bowl

Instructions

Crafting this salad is a multi-stage process, each step building upon the last to create a harmonious and flavorful dish.

1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
2. In a large mixing bowl, toss the yam chunks with 2 tablespoons of olive oil.
3. Spread the oiled yam chunks out on a rimmed baking sheet.
4. Bake in the preheated 400°F oven for about 45 minutes, or until the yam chunks are tender when pierced with a knife. Stir occasionally to ensure even cooking. Once tender, remove from the oven and cool completely.
5. While the yams are baking, place the Yukon Gold potatoes in a large Dutch oven or heavy-bottomed pot. Cover the potatoes with lightly salted water.
6. Bring the water to a boil over high heat.
7. Once boiling, lower the heat to medium and cook for about 25 minutes, or until the potatoes are tender enough to be pierced with a sharp knife.
8. Drain the potatoes and rinse them under cold water until they are cool enough to handle.
9. Once cool enough to handle, peel the Yukon Gold potatoes and then cut them into 1 1/2 inch chunks, similar in size to the yams.
10. In a blender, combine the 1/4 cup fresh lemon juice, dry mustard, 1 teaspoon of salt, and 1/4 teaspoon of fresh ground black pepper.
11. With the blender running on low speed, gradually add in the 1 1/4 cups of olive oil to create a thick vinaigrette. Continue blending until the vinaigrette is emulsified.
12. In a large mixing bowl, gently mix together the cooled yam chunks, the prepared Yukon Gold potato chunks, the chopped celery, the chopped scallions, and your chopped cilantro and/or parsley.
13. Toss this mixture with about 3/4 of the vinaigrette. Be sure to coat all the ingredients evenly.
14. Cover the salad and the remaining vinaigrette separately. Refrigerate until the salad is well chilled, allowing the flavors to meld beautifully. This chilling step is crucial for the best flavor.
15. Right before ready to serve, toss the chilled salad with the remaining vinaigrette.
16. Season to taste with additional salt and pepper if needed.
17. Serve cold.

Expert Tips & Tricks

To elevate this already delightful salad, consider these professional insights:

• Uniformity is Key: When cutting both the yams and Yukon Golds, strive for similar-sized chunks (around 1 1/2 inches). This ensures they cook evenly and contribute to a visually appealing salad.
• Cooling for Texture: Allow both the baked yams and boiled potatoes to cool completely before mixing. Warm potatoes can become mushy and absorb the dressing too quickly, leading to a less desirable texture.
• Vinaigrette Emulsification: For the smoothest, most stable vinaigrette, pour the oil in a slow, steady stream while the blender is running. This creates a beautiful emulsion that won’t separate easily.
• Herbal Harmony: Don’t be afraid to experiment with your herbs. While cilantro and parsley are classic, a touch of chives or even a hint of fresh dill can add another layer of complexity.
• Make-Ahead Magic: The vinaigrette can be made a day in advance and stored in an airtight container in the refrigerator. The vegetables can also be cooked and cooled a day ahead, and then assembled and dressed closer to serving time. Just reserve some dressing to refresh the salad before serving.

Serving & Storage Suggestions

This Yam and Yukon Gold Potato Salad is a versatile dish, perfect as a side for grilled meats, a vibrant addition to a potluck, or a satisfying component of a vegetarian meal.

• Serving: Present the salad in a beautiful serving bowl. A final garnish of fresh herbs or a sprinkle of toasted nuts (like slivered almonds) can add a touch of elegance and textural contrast. This salad is best served thoroughly chilled.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and deepen over time. Avoid leaving the salad at room temperature for more than 2 hours, as it contains oil and is best kept cold. This salad does not freeze well, as the texture of the potatoes and yams will be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	435.6 kcal
Calories from Fat		52%
Total Fat	25.2 g	38%
Saturated Fat	3.5 g	17%
Cholesterol	0 mg	0%
Sodium	267 mg	11%
Total Carbohydrate	50.7 g	16%
Dietary Fiber	6.3 g	25%
Sugars	2 g	8%
Protein	3.9 g	7%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe shines in its simplicity, feel free to explore these delightful variations:

• A Touch of Sweetness: For an even sweeter profile, consider adding a tablespoon or two of maple syrup or honey to the vinaigrette.
• Spicy Kick: Introduce a pinch of red pepper flakes to the vinaigrette for a subtle heat.
• Creamy Element: If you prefer a creamier salad, you can whisk in a couple of tablespoons of Greek yogurt or vegan mayonnaise into the vinaigrette before tossing.
• Nutty Crunch: Toasted slivered almonds, chopped pecans, or walnuts can be added to the salad for a delightful crunch.
• Herbal Infusion: Experiment with other fresh herbs like chives, dill, or even a bit of fresh mint for a refreshing twist.

FAQs

Q: Can I use sweet potatoes instead of yams?
A: While both are delicious, yams generally have a firmer texture and less moisture than sweet potatoes, which can contribute to a better salad consistency. However, if yams are unavailable, sweet potatoes can be used, but you may need to adjust cooking times slightly.

Q: How can I prevent the potatoes from becoming mushy?
A: Ensure you don’t overcook the Yukon Gold potatoes. They should be tender but still hold their shape. Rinsing them under cold water after draining also helps to stop the cooking process and firm them up.

Q: Is it necessary to peel the Yukon Gold potatoes?
A: For this recipe, the Yukon Gold potatoes are scrubbed but unpeeled. The skins add a lovely texture and rustic appeal, and they contain valuable nutrients.

Q: Can I make the vinaigrette ahead of time?
A: Absolutely! The vinaigrette can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Whisk it well before tossing with the salad.

Q: How much dressing should I use?
A: The recipe calls for 3/4 of the vinaigrette initially, with the remainder reserved for before serving. This allows you to judge the desired dressing level. You can use all of it, or even reserve a little extra if you prefer a more dressed salad.

Final Thoughts

This Yam and Yukon Gold Potato Salad is more than just a side dish; it’s a testament to how humble ingredients can be transformed into something truly special with a little care and attention. It’s a dish that graces my table at barbecues, holiday gatherings, and even weeknight dinners when I crave something comforting yet vibrant. I encourage you to embrace the process, savor the aromas as it bakes and boils, and most importantly, enjoy every delicious bite. Share it with loved ones, and I guarantee it will become a cherished recipe in your repertoire, just as it has in mine.