Winter Yam and Potato Salad

After purchasing a giant bag of potatoes to make the gnocchi, and not wanting them to go to waste, I began working on this recipe. Traditionally eggs are used as the base for the dressing in potato salads, however this version was inspired by the gigantic yams which were discovered while browsing at the supermarket....Colorful, zesty and nutrient packed, this Winter Yam and Potato Salad is sure to have your non vegan friends asking for seconds!
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PREP TIME: 10 min   COOK TIME: 20-25 min  SERVES: 6

6 red potatoes, cubed with skin on
2 cups cubed peeled yams (or sweet potatoes)
1 cup finely shredded purple cabbage
1/2 cup finely diced red peppers
1/2 cup chopped marinated artichoke hearts
1/3 cup chopped green onions
1/2 yellow onion, diced, plus 2 tbsp olive oil to saute
1/4 cup chopped fresh dill
3 minced garlic cloves
1/4 cup Golden Italian dressing (make sure it is gluten free and has no Parmesan cheese)
scant 1/4 cup white vinegar
1 tbsp lemon juice
2 tsp sea salt
2 tsp fresh ground black pepper
1/2 tsp chili powder
2 tbsp olive oil
2 tbsp dill pickle juice
(optional)1/2 tsp seasoning salt

Start by boiling cubed yams in small pot, and potatoes in separate larger pot.

 While potatoes and yams are cooking, shred cabbage, dice red peppers, and chop artichoke hearts & green onions. Set chopped/diced ingredients aside in large mixing bowl.

 Dice onion and place in shallow non stick pan with 2 tbsp olive oil; saute onion until lightly golden brown and set aside.

Once potatoes are tender, drain and rinse and leave in colander to cool. Yams will take slightly longer to cook, but once they are tender drain and rinse as well.

Place yams, sauteed onions, garlic cloves, dill, Italian dressing, vinegar, lemon juice, salt, pepper, chili powder, olive oil and pickle juice in a mixing bowl and beat with electric mixture until smooth and "creamy" texture is reached.

 At this point potatoes should be cooled; mix them in with chopped vegetables, and add sweet potato mixture. Mix all of the ingredients thoroughly and garnish with additional dill or green onions. For optimal flavor, store in fridge overnight before serving.