Yam and Yukon Gold Potato Salad with Bacon, Mustard Greens, and Cider Vinaigrette

Recipe courtesy of Jackson Rouse

This recipe is part of a full menu created by Jackson Rouse for the July 2012 issue.

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

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