Spicy Yam Potato Salad

Julia Millay Walsh
Potato salad seems like the epitome of drab. It's just so beige! To brighten things up, I'm adding color, spice, and a little heat. Yams bring a lovely bit of sweetness, and the Greek yogurt is a much lighter option to traditional mayo. All of a sudden this picnic staple got sexy. Enjoy!
Camellia Etched Deep Serving Bowl For such a pretty salad, you should serve it from a pretty bowl to match. Yes, it's crazy expensive, but it's so beautiful it's worth keeping on that wish list. Camellia Etched Deep Serving Bowl, $275, Heath Ceramics
  Ingredients Serves: 4-6 1 pound yams, peeled, cut into eighths 1 pound rose potatoes, peeled, cut into fourths or eighths 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika Pinch of cinnamon 1 teaspoon Harissa (or Sriracha if you can't find it) 1/4 cup plain non fat Greek yogurt 1/2 cup red onion, finely chopped 1/4 cup chopped parsley 2 tablespoons chopped mint 1 garlic clove, minced salt and pepper Directions 1. In a pot of room temperature water, add the cut up yams and potatoes and a tablespoon of salt.  Bring to a boil and simmer for about 15-20 minutes, or until tender (but not mushy).  Drain the yams and potatoes and cool to room temp. 2.Mix together the spices, harissa, and Greek yogurt. Set aside. 3. Add the remaining ingredients to the yams and potatoes. Mix together, season with salt and pepper. Enjoy! For more delicious recipes from Claire, head to The Kitchy Kitchen. Photographs: Claire Thomas

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