Chipotle Yam and Potatoe Salad

I've been hopelessly addicted to the Food Network for probably 3 or 4 years now, and when I say addicted that means YES, I even watch it when I'm on the treadmill at the gym. The great thing about watching all of those cooking shows is that it's given me the confidence and tools to create my own dishes. Most of the meals I cook for my son, my fiance and I are "Tobi Creations" and it just thrills me to no end to taste and serve the final product. If you will indulge me, I will share some of my more successful recipes with you here! So here's recipe #1

Chipotle (pronounced chip-POAT-lay) Yam and Potato Salad

Ingredients:
20-30 small potatoes (I used organic Reds)
1 large Yam
1 Yellow Pepper, diced
1/2 Red Onion, diced
1/4 Cup Italian flat leaf Parsley, roughly chopped
1/2 Cup Mayonnaise
Olive Oil, Salt, Pepper, Chipotle Flakes, chopped Garlic

Cooking Directions:
Cube potatoes and yams, and throw them (carefully) into a large pot of salted, boiling water. Cook until tender, drain, and run cold water over them to stop the cooking process and keep them from getting too mushy. The yams will be quite soft and will eventually blend in with the mayo, but I like my potatoes to keep their shape. Let cool.
In a warm frying pan drizzle in 2 tbsp. of olive oil. Add to that the garlic, onions and Chipotle flakes. When onions are close to being tender, add the peppers. Cook the contents until the yellow peppers are slightly browned. Season with salt and pepper, and transfer contents to a mixing bowl. Allow the mixture to cool. Once it's cooled, add the mayo. Taste the mixture, at this time I added more Chipotle, but it's up to you how much FIRE you want...
Combine all ingredients (including half of the parsley) until well incorporated. Season to taste and garnish with the remaining parsley. Cover and refrigerate to let flavors combine.

Let me know if you try this recipe out!! Enjoy!

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