Yam and Yukon Gold Potato Salad with Bacon, Mustard Greens, and Cider Vinaigrette
From Jackson Rouse
3 Tablespoons apple cider vinegar
2 1/2 Tablespoons Creole mustard
1 1/2 Tablespoons honey
1 to 1 1/2 teaspoons hot pepper sauce
9 Tablespoons olive oil
1 pound Yukon Gold potatoes, peeled and cut into half-inch cubes
1 pound yams (red-skinned sweet potatoes), peeled and cut into half-inch cubes
6 slices bacon, fried, drained, and crumbled
10 large mustard green leaves, cut into 3/4-inch pieces (about 4 cups)
Salt and pepper
Whisk first 4 ingredients in small bowl to blend. Gradually whisk in olive oil. Season with salt and pepper. Steam potatoes until tender, about 8 minutes. Transfer to large bowl; toss with 1 Tablespoon dressing. Steam yams until tender, about 7 minutes. Transfer to medium bowl; toss with 1 tablespoon dressing. Add yams, bacon, and mustard greens to potatoes. Toss salad with enough dressing to coat. Season with salt and pepper
This recipe is part of a full menu created by Jackson Rouse for the July 2012 issue.
Photograph by Chris Smith
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