This is a potato salad I love. I am not a potato salad person, but I had a big potato and yams I had to use up. Since it was a very nice and warm summer day I decided to try out a new recipe which I found in Barbara Kingsolver book "Animal, Vegetable, Miracle". Off course, because it is me, I can't let a recipe stand how it is, I had to change it. It is very yummy!
2 pounds of yams, which also includes 1 big potato
2 tablespoons olive oil for the roasting
1 red bell pepper
1 corn on cob
dressing:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 - 1/2 teaspoon salt
fresh ground pepper
1. Wash the yams and potatoes and cut into 1 inch cubes. Spread them on the with 2 tablespoons oiled baking sheet. Roast the yams and potato cubes for 30 minutes in 450 F oven.
2. Cut bell pepper into cubes and add to the yams. Oil the ear of the corn and place onto the yams. Bake for another 10 minutes.
3. Cut corn kernels of the cob.
4. Combine all ingredients for the dressing and the roasted veggies in a bowl. Serve still warm or cold.
