Perfect for a BBQ: Roasted Yam Salad

Well, summer was here for a couple of weeks and when that happens, I BBQ my bum off! When I BBQ, I like salads. Here is a great alternative to traditional potato salad. Roasting the yams gives this salad a great texture and flavor. Enjoy!

Yam Salad

 

 

 

 

 

 

 

 

Ingredients: Salad

  • 4 yams (or sweet taters), peeled, cubed and roasted
    •   I roasted mine in a single layer on a cookie sheet at 400 for 25 minutes. You want them soft but not mushy! Do not toss in any oil prior, just plain ‘ol roast them.
  • 6 ribs celery, diced
    • Next time, instead of celery, I’m going to whip in frozen peas. 
  • 4 pieces of cooked bacon, diced
  • 4 hardboiled eggs, chopped
  • 5 medium dill pickles, diced
  • 1/4 cup fresh dill, minced
  • 1/4 cup red onion, diced small
  • 1/4 tsp coarse ground black pepper
  • 1/2 tsp coarse sea salt

Ingredients: Salad Sauce

  • 1/3 – 1/2 cup mayonnaise (good recipe here)
  • 1/8 cup pickle juice, whisked together with the mayo
  • 4 cloves garlic, minced

Note: If you want your sauce creamier, or increased in volume, just up the mayo content. I like the pickle juice here – adds a great zing. If too liquid, add less of the juice.

How To:

  1. Mix all salad ingredients in a large bowl.
  2. Mix all sauce ingredients together.
  3. Place in fridge at least 2 hours or until cool.
  4. Enjoy!

 

 

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