This salad is delicious served either warm or chilled.
1 lb. yams or sweet potatoes
1 large chayote
1 cup thinly sliced red or yellow onion
Tarragon vinegar or low-fat vinaigrette
1. Trim the ends of the yams (about 1/4 inch), then cut each yam into three pieces. Cover the yams halfway with water in a large saucepan and bring to a boil over high heat. Then reduce heat to medium and simmer partially covered for 15 minutes.
2. Halve the chayote lengthwise and peel away the soft inner pit. Cut each half into 6 lengthwise strips. Add the chayote pieces to the pot and continue to simmer partially covered for another 40 minutes, or until they pierce easily with a fork.
3. Remove from heat and drain well. After the yams have cooled enough, remove their skins. Slice into one-inch rounds and arrange on a platter. Add the chayote pieces to the platter and top with the onion slices.
4. Drizzle with tarragon vinegar or a low-fat vinaigrette of choice.