Description
Creamy Yukon gold potatoes, sweet potatoes, and garnet yams come together perfectly with a tangy dressing spiked with celery, gherkins, fresh herbs, and hard-boiled eggs.
Ingredients
Units
Scale
- 2 pounds yellow, gold, or russet potato
- 1/2 pound white sweet potato, peeled
- 1/2 pound garnet yam, peeled
- 3/4 cup sliced celery, 2-3 stalks
- 1/3 cup cornichons, sliced (about 20), or a similar amount of dill pickles
- 4 tablespoons minced fresh herb blend, preferably thyme, parsley, and dill
- 6 hard-boiled eggs, 1 reserved for garnish
- 2 cups mayonnaise
- 3 tablespoons dijon
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoon onion powder
- 1 1/2 teaspoon garlic powder
- 1 teaspoon salt, more for boiling the potatoes
- 1 teaspoon pepper
Instructions
- Wash all the potatoes and cut them into 2" pieces. Peel the sweet potatoes and yams, then dice into 2" pieces. Put all the roots into a large pot and fill it with water 1" above the potatoes and yams. Add 2 teaspoons of salt and bring to a boil.
- Continue to boil until you can easily insert a knife or poker through a piece, about 15 minutes. When they are ready, drain the water and pour them onto a sheet pan to cool faster. After about 30 minutes, they should be significantly cooled and ready for the dressing.
- While the roots are boiling, gather the ingredients for the dressing. Measure out your mayonnaise, Dijon mustard, onion powder, garlic powder, salt, pepper, and freshly squeezed lemon juice into a large bowl. Slice and chop the celery, fresh herbs, eggs, and cornichons. Add them all to the bowl and stir to incorporate.
- Once the potatoes have cooled, add them to the bowl and mix well to ensure an even coating of potatoes and yams. Increase the intensity of stirring to break down some of the potatoes to create a creamy texture with visible chunks. This salad is best when it can rest a bit before serving, at least 30 minutes.
- Dish into a serving bowl and top with sliced boiled egg and fresh herbs.
- Prep Time: 20 minutes
- Cooling time: 30 minutes
- Cook Time: 15 minutes
- Category: Side dish, salad
- Method: Stove-top
- Cuisine: American
