Yamsweet Potato Cucumber Onion Salad Recipes

Steps:

• Combine potatoes, cucumber, onion & chives in a large bowl.
• Blend mayonnaise,yogurt,vinegar,mustard,salt and pepper in a small bowl.
• Pour over potato mixture and blend thoroughly.
• Refrigerate several hours.
• Sprinkle with paprika before serving.

Steps:

• Put all of the vegetables in a medium salad bowl or large gallon sige zip lock bag.
• Put all of the dressing ingredients in a
• Container with lid that does not leak or a plastic zip lock bag and shake, shake, shake.
• Taste. If too vinegary for your taste buds, add a little more evaporated milk and shake again.
• Pour over vegies and mix with a spoon.
• Or,pour over the vegies in a zip lock bag and shake shake shake.
• Chill at least two hours or can be overnight. I like to shake the mixture at least twice before serving.
• Note: You can use brown sugar if you prefer. Chilling time is not listed in the preparation.

Steps:

• In a large pot, steam prepared yams 10 to 15 minutes or until tender, then remove from steamer.
• When cool enough to handle, peel yams (if desired; I don't), then place in a large salad bowl.
• While yams cool, combine vinegar, pickle relish, mustard, salt & pepper in a small jar with a tight-fitting lid, & shake well.
• Add vegetable oil & shake again, before pouring over yams & tossing them to coat.
• Add green onions & red pepper & either serve at room temperature or chilled.

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

Steps:

• In a small bowl, combine the cucumber, red onion and 1 teaspoon kosher salt. Set aside to sweat slightly.
• Bring a medium pot of salted water to a boil. Add the carrot and cook until tender-crisp, 2 minutes. Remove with a slotted spoon or fine-mesh sieve and set aside.
• Add the cubed potato and egg to the boiling water. Cook the egg for 10 minutes and the potatoes until fork-tender, 15 to 20 minutes. While the potato finishes cooking, run the hard-boiled egg under cold tap water. Peel the egg, finely chop it, then add it to a medium bowl. When the potato is cooked, transfer to the bowl with the egg and mash with a fork until uniform.
• Add the mayonnaise, sugar and vinegar to the mashed potato mixture and stir to coat. Season to taste with salt and pepper. Squeeze the salted cucumber and red onion with your hands (discarding any liquid), and fold them into the potato and egg mixture along with the cooked carrot.
• To serve, scoop the potato salad onto a plate using an ice cream scoop, and eat warm or at room temperature. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This salad even tastes great cold, straight out of the fridge.)