Curried Yam Salad

The weather turned nice again today so my thoughts turned to grilling. I had all the makings for a great cheeseburger, all I needed was a delicious side dish.

I searched my pantry and found garnet yams. First I thought about roasting them, making a sweet potato fry type thing. But that's what I always do, I wanted to try something new. Lately I have been making a shepherd's pie with curried filling and a sweet potato topping that is a tasty combination. I took this as my inspiration.

Here's the ingredients.

4 small garnet yams, diced
1 clove garlic, minced
1 Tablespoon apple cider vinegar
1/2 cup chive blossoms (these could be left out, but they add a nice color)
1/2 cup chives, chopped (more if you don't use the chive blossoms)
1/3 cup sour cream
1/3 cup mayonnaise
1 Tablespoon curry powder
salt to taste

I started by boiling the potatoes until they were fork tender. When they were done I drained them and immediately added the minced garlic and the vinegar (adding the garlic to the hot potatoes cooks the garlic just a tiny bit, then as the potatoes cool the vinegar gets sucked into the potatoes). I set these aside to cool.

Meanwhile I tossed together the chives and chive blossoms in one bowl, and then in a second bowl I mixed the mayo, sour cream and garlic.

Once the potatoes were at room temperature I stirred in the chives and the curry dressing. Tasted for seasoning and it was ready to go.

I served this alongside my tasty burger along with a simple salad of romaine, radishes, goat cheese and a little ranch dressing.

How was it? Well, I loved, loved it (but then I like curry). The slight spice of the curry was a great combination with the sweetness of the yams. I might add a bit more garlic in the future. The husband wasn't much of a fan. He said he didn't hate it, but he wouldn't ask for it by name (too bad for him because this is going on my permanent rotation for summer salads).