Potato Salad

Delectable, nutritious yam serving of mixed greens as a refresh to bland white potato plate of mixed greens. Why have I never been sitting at an outing where a few dishes of spud plate of mixed greens are available, with my foodie-mind at work, and had this epiphany? Yam potato serving of mixed greens bodes well!

Wow around a couple of other fashionable person changes to this pot-fortunes and outing standby. Heating the yam pieces heretofore includes a delectable taste of caramelized smoke. What's more, the olives with pimento are having an affection illicit relationship with the crunchy yet let's be realistic exhausting celery, since this is an ecstatic blend. My mother began including green olives in her potato plate of mixed greens long back and now my family just expects them. Attempt it, you won't be sad. I recollect when she likewise began adding green olives to spaghetti sauce and I thought she had lost it, yet turns out she was simply demonstrating her virtuoso in camouflage! Additionally, utilize a decent quality Greek yogurt in the yam serving of mixed greens. It's recently the proper thing to do here. I happen to love The Greek Gods Yogurt.

I'm letting you know, you may never make general potato serving of mixed greens again! Furthermore, in case you're pondering… in the photograph, I served barbecued turkey burgers, Paleo style, finished with Roasted Red Pepper and Walnut Spread. This vivid variety was a healthy feast, however the yam plate of mixed greens could without much of a stretch remain solitary for a meatless primary dish whenever of year.

Potato Salad

Prep time
Cook time
Total time

  • 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
  1. Preheat oven to 400 degrees.
  2. Place yam cubes on a baking sheet and drizzle with olive oil, toss to coat then liberally sprinkle with salt and black pepper.
  3. Spread in single layer on baking sheet.
  4. Bake for 20 minutes, turning halfway through cooking.
  5. Remove from oven and transfer to a plate.
  6. Place in refrigerator to chill for about 30 minutes.
  7. While yams are cooling, whisk together yogurt, mustard, dill, garlic, and pickle juice in a large bowl.
  8. Fold in celery, green onions, red pepper and green olives.
  9. 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.
  10. This great salad may be prepared the day before serving with excellent results.
Hakan Yerlikaya
Hakan Yerlikaya

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