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5 from 8 votes

Yam Potato Salad

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


  • 4 medium yams, washed and cut into 1" cubes
  • 2 teaspoons olive oil
  • Salt and black pepper, to taste
  • 1 cup celery hearts including leaves, chopped
  • 1 bunch green onions, chopped
  • 1 red bell pepper, chopped
  • ½ cup Spanish green olives with pimentos, sliced
  • 1 cup plain Greek yogurt, nice and thick - The Greek Gods is a good one
  • 2 teaspoons yellow mustard
  • 1 teaspoon dried dill seed or weed, or use 2 teaspoons fresh chopped dill weed
  • ¼ teaspoon garlic powder
  • 1 Tablespoon plus 1 teaspoon dill pickle juice


  • Preheat oven to 400 degrees.
  • Place yam cubes on a baking sheet and drizzle with 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 yogurt, mustard, dill, garlic, and pickle juice in a large bowl.
  • Fold in celery, green onions, red pepper and 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.


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