So, I had a hankering for potato salad last month, but had no potatoes. No problem, I decided to use yams instead. But then, I had no celery and no pickles either. I did have broccoli, so I thought why not? Well, it turned out so delicious I made it again, even buying broccoli for the purpose of making the salad. So here it is.
Peel and cube 4 medium yams. Makes about 6 cups of yams. Add to salted boiling water and cook for about 10 to 15 minutes, so they are fork tender. Rinse in cool water so they stop cooking. Drain and refrigerate until completely cooled.
Peel and dice one large red onion.
Peel the stem of a broccoli top. Chop the stem and florets into small pieces.
Mix together and dress with your preferred dressing.
My dressing is a light lemony one with a hint of mustard.
I zested one lemon into the salad.
In a bowl, I mixed the juice of one lemon (2 TBSP) with 2 TBSP of apple cider vinegar and 2 TBSP of olive oil. I then added 1 tsp of mustard, salt, and pepper and mixed together. Then I tossed it with the salad. This makes about 8 cups of salad.
It’s very light and fresh in flavor, allowing the yams to be the star.
Single Servings 