Yam And Yukon Gold Potato Salad - cooking recipe

Ingredients

2 1/2 lbs medium-orange fleshed yams, peeled and cut into 1 1/2 inch chunks
1 1/4 cups olive oil, plus
2 tablespoons olive oil, divided (not extra-virgin)
3 lbs medium yukon gold potatoes, scrubbed but unpeeled
1/4 cup fresh lemon juice, plus
2 tablespoons fresh lemon juice
1 1/2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
4 celery ribs, chopped
4 scallions, chopped
1/4 1/4 cup cilantro or 1/4 cup parsley

Preparation

In a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
Spread potatoes out on a rimmed baking sheet.
Bake in a 400\u00b0 oven (rack positioned in the center of the oven) and stir occasionally for about 45 minutes or until the chunks are tender when pierced with a knife; cool completely.
Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover.
Brint to a boil over high heat. Lower the heat to medium and cook for about 25 minutes or until potatoes are tender enought ot be pierced with a sharp knife.
Drain and rinse under cold water until they are cool enough to handle.
Peel and cut potatoes into 1 1/2 inch chunks.
In a blender, add the lemon juice, mustard, salt, and pepper; with the blender running, add in the remaining oil to make a thick vinaigrette.
In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
Toss with about 3/4 of the vinaigrette.
Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
Serve cold.