Boiled Yam Salad

Name: Boiled Yam Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 2 lbs white puna yam, peeled, cubed; 1 tsp salt; 4 hard-boiled eggs, chopped; 2 plum tomatoes, diced; 1 cucumber, diced; 1/2 red onion, finely diced; 1 Scotch bonnet pepper, minced; 1/4 cup mayonnaise

A hearty West African side dish featuring tender yam cubes tossed with crisp fresh vegetables, boiled egg, and a light pepper mayonnaise dressing.

30 minEasyServes 4360 cal/serving

NigerianSaladStovetopVegetarianHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 lbs white puna yam, peeled, cubed
1 tsp salt
4 hard-boiled eggs, chopped
2 plum tomatoes, diced
1 cucumber, diced
1/2 red onion, finely diced
1 Scotch bonnet pepper, minced
1/4 cup mayonnaise

Instructions

1

Bring a pot of water to a boil, add 1 tsp salt and 2 lbs peeled, cubed white puna yam, and cook until tender, about 15 minutes.
2

Drain the yam cubes completely and allow them to cool to room temperature.
3

In a large bowl, combine the cooled yam with 2 diced plum tomatoes, 1 diced cucumber, 1/2 finely diced red onion, and 1 minced Scotch bonnet pepper.
4

Gently fold in 1/4 cup mayonnaise and 4 chopped hard-boiled eggs until evenly coated, then serve cold or at room temperature.

Questions

How long does Boiled Yam Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Boiled Yam Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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