Random Yam, Potato and Bacon Salad

Not to brag or anything, but I’m pretty good at scrounging up random ingredients to make a tasty meal. This is my typical thought process:

Scene: Late-December weekday evening, 9:30 p.m. I’m in the kitchen, wondering what to make for a holiday potluck the following day.

Problem: Everything I want to make requires either a trip to the store or an oven, which won’t be available at the party. Cut up some fruit and veggies? No, too lazy. Buy something that’s pre-made? I can’t---I mean, I’m a food blogger.

Inspiration: Two yams and three potatoes, exactly five slices of raw bacon, parsley, Swiss cheese and some nice Italian dressing, all found in the nooks and crannies of the fridge and pantry.

Solution: Roasted potato-and-yam salad with Swiss cheese and bacon.

Method, if you eye the proportions: Cube and roast the potatoes and yams in olive oil at 425 until soft and caramelized (45 minutes or so).

In the meantime, dice or cut up bacon and sauté until crispy. Combine bacon and Italian dressing (1/2 cup, about) in a big bowl. When the potatoes are done, let cool to room temperature.

Add potatoes to the bowl with bacon and dressing. Marinate overnight in the fridge. Add cubed cheese and finely chopped parsley right before serving, and serve at room temperature.

Lesson: Always poke around the house before you go to the store!