Herbed Yam and Potato Salad

One of the joys of cooking is turning something familiar into something different. This recipe is the result of experimenting with traditional potato salad. The addition of yams brings a fresh twist, and the raspberry vinegar enhances their sweetness.

4 medium yams, peeled and cut into 1-inch cubes

6 to 8 medium potatoes, cut into 1-inch cubes

1/3 cup olive oil

1/3 cup raspberry vinegar

1/3 cup mayonnaise (use soy mayonnaise for vegan version)

2 teaspoons salt

1 tablespoon garlic powder

1/4 cup fresh rosemary (see Growing Green Flavor
), minced, or 1 tablespoon dried

1/2 cup fresh basil, chopped, or 2 tablespoons dried

1/4 cup minced fresh thyme or

1 tablespoon dried

4 stalks celery, diced

1 leek or 2 green onions, rinsed and diced

• Boil the yams and potatoes until soft. Remove from the heat, drain, and cool under cold water.
• While the yams and potatoes are cooling, mix the olive oil, vinegar, mayonnaise, salt, garlic powder, rosemary, basil, thyme, celery, and leeks in a large bowl.
• Add the cooled yams and potatoes to the bowl and stir to combine.

SERVES 10 TO 1 2