Not Potato Salad

Prepare the yam and carrot by cubing them to whatever size you enjoy for your potato salad. Bring a pot of salted water to boil. I like to cook the yam and carrots separately because the carrots usually have a longer cook time. Cook until when stabbed with a fork, the yams and carrots slide off easily. This will take about 7 minutes but will vary some based on the size of chunks. You still want them to have a little bit of crunch so that your salad doesn’t turn into mashed yams and carrots. Drain off the water and let them cool.

Cook the bacon in a skillet over medium heat until crisp. Or you can cook according to your preferred method. Then remove it from the skillet to a paper towel lined plate.

In the meantime, combine yogurt, mustard and lemon juice in a small bowl and season with salt and pepper to your taste.

Chop radishes in a similar size to match the yams and carrots. Chop the bacon. Once yams and carrots are cooled combine them in a large bowl with the yogurt dressing. Stir in the radishes and bacon. Let the salad sit in the fridge for at least an hour before serving to let the flavours combine.

Garnish with chopped green onions. Enjoy with whatever you’re cooking up on the BBQ!