I’m a simpleton, Dollinks, so let me try to get this straight. My friend Judy Peterson asked her friend Judith Nixon for Judith’s famous Yam Salad with Chili-Lime Vinaigrette recipe. But Judith told Judy, who in turn told me, that Judith’s salad actually came from Jane (The names have not been changed to protect the innocent or guilty, because recipes do get swapped around and often get changed in the process). I may be a simpleton, but I’m also a sleuth, so I set out to determine where this recipe actually originated. It took me all of five minutes to find out.
The original recipe appears to have been created by American chef, cookbook author, and television personality Sara Moulton, who also happens to be the food editor for Good Morning America as well as the former chef in the executive dining room of the now-defunct Gourmet magazine. Sorry, Jane, Judith, and Judy, but you’ve been caught with hot moi-chan-dice! As has everyone else who’s ever clipped or copied a recipe, myself included.
But Dollinks, you really must see Sara’s blog! You’ll find it at http://saramoulton.com/blog/ She looks gorgeous, as do her recipes!
Doing a little detective work to ferret out a recipe’s origin is fun. Along the way, I can see that Sara’s original Grilled Sweet Potato Salad With Chile-Lime Vinaigrette over time evolved into the Yam Salad with Chili-Lime Vinaigrette that Jane, Judith, and Judy have embraced. Grilling sweet potatoes sounds like a lot of work. I’m going to use the version that Judy and Judith so kindly passed along, because it sounds so much simpler. And so I thank them and thank Jane, whoever she is. Sara, fellow blogger, rates the biggest thanks of all. Apologies, readers … I’m pressed for time just now and am unable to taste-test this dish, but Judy and Judith swear that it’s delicious. I’m going to take their word for it!
Jane’s Yam Salad with Chili-Lime Vinaigrette:
To Prepare the Salad:
2 lb. yams, peeled and cut into thirds
1 - 12 oz. (341 mL) can whole kernel corn, drained (or 2 c. fresh or frozen kernels, cooked)
1 red pepper (capsicum), seeded and diced
1 small jalapeño pepper, finely chopped (see Note)
1 bunch green onions (spring onions), chopped
½ c. cilantro leaves, chopped
Steam yams in a single layer 25 min., turning them over once at the midway point. Quickly cool in ice water. Drain well and pat dry, cutting into small chunks. Add corn, peppers, onions, and cilantro. Toss with Chili-Lime Vinaigrette, as needed.
Note: Jane/Judith/Judy’s recipe calls for seeding the pepper. Because the seeds are the pepper’s hottest part, I recommend you leave them intact. If you can’t stand the heat, don’t get out of the kitchen … reduce the amount of chili flakes in the Chili-Lime Vinaigrette.
To Prepare the Chili-Lime Vinaigrette:
6 tbsp. canola oil
3 tbsp. lime juice (use fresh limes, if possible)
1 tsp. chipotle in adobo sauce
1 tsp. hot chili flakes
1 tsp. ground cumin (or ground toasted seeds)
1 tsp. oregano
1 tsp. granulated sugar
Whisk well to combine. Makes about 2/3 c.
You’ll find Sara Moulton’s original recipe at
If you’d like to comment on any recipe, I’m always happy to hear from readers at firstname.lastname@example.org