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“This one looks good and tastes great, too. Adapted from Rick Rodgers' Celebrations 101.”
2hrs 10mins

Ingredients Nutrition


  1. In a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
  2. Spread potatoes out on a rimmed baking sheet.
  3. Bake in a 400° 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.
  4. Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover.
  5. 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.
  6. Drain and rinse under cold water until they are cool enough to handle.
  7. Peel and cut potatoes into 1 1/2 inch chunks.
  8. 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.
  9. In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
  10. Toss with about 3/4 of the vinaigrette.
  11. Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
  12. Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
  13. Serve cold.

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