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5 from 8 votes

Yam Potato Salad

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad
Servings: 6
Calories: 390kcal
Author: Good Dinner Mom

Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • Place yam cubes on a baking sheet and drizzle with 2 teaspoons olive oil, toss to coat then liberally sprinkle with salt and black pepper.
  • Spread in single layer on baking sheet.
  • Bake for 20 minutes, turning halfway through cooking.
  • Remove from oven and transfer to a plate.
  • Place in refrigerator to chill for about 30 minutes.
  • While yams are cooling, whisk together 1 cup yogurt, 2 teaspoons mustard, 1 teaspoon ¼ dill, ¼ teaspoon garlic, and 1 Tablespoon plus 1 teaspoon pickle juice in a large bowl.
  • Fold in 1 cup chopped celery, 1 bunch chopped green onions, 1 chopped red pepper and ½ cup green olives.
  • Gently fold in chilled yams and return to refrigerator to chill for 30 minutes. Taste to determine if more salt and pepper needs to be added before serving.

Cook's Note:

  • This great salad may be prepared the day before serving with excellent results.

Nutrition

Calories: 390kcal | Carbohydrates: 82g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 283mg | Potassium: 2437mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1159IU | Vitamin C: 74mg | Calcium: 104mg | Iron: 2mg