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“This salad is my all time favorite salad! It's perfect as a side dish for steaks or even greens. It also can be served as a main since it encompasses so many different layers of flavor all in the same dish. I absolutely adore the smell, the color, and the taste of this salad! Hope you like it too! :)”

Ingredients Nutrition

  • 1 lb yukon gold potato, peeled and quartered
  • 4 ounces garnet yams, peeled and cut into same size as quartered Yukon potatoes
  • 14 cup carrot, very finely chopped
  • 14 cup red cabbage, very finely chopped
  • 14 cup cucumber, very finely chopped
  • 14 cup ham, finely diced (for vegetarians, leave the ham out)
  • 1 teaspoon fresh tarragon, finely chopped or 1 teaspoon dried tarragon
  • 5 tablespoons mayonnaise
  • sea salt & fresh ground pepper


  1. Place the Yukon potatoes into a saucepan and cover with cold water (leave enough room for the yam). Add 1 teaspoon sea salt and bring to a boil.
  2. Add Garnet yam (all the potatoes and yam should still be covered by the water) into the saucepan. Reduce heat and simmer for 15 – 20 minutes or until done.
  3. While simmering the potatoes and yam, chop all the veggies, ham and tarragon.
  4. Drain the potatoes and yam. Mash them all together in a large bowl.
  5. Add mayonnaise, ground black pepper and all finely chopped ingredients into the same bowl. Stir until even.
  6. Add more sea salt or pepper, if desired. Let the salad stay in the fridge for a couple of hours before serving.

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