This is a good recipe, but since yams are not a big favorite in my household, I think I'll just stick to using russets and red potatoes when I make potato salad. Adding sour cream to any mayonnaise dressing is, IMHO, always a good idea. Tossing in other vegetables (e.g., fresh green or red peppers, radishes, zucchini, frozen peas and/or canned corn) and meats (e.g., bacon or bacon bits, ham, cooked chicken or turkey, etc.) also serves to "boost" the salad, transforming it into a genuinely good luncheon meal. A bit more spice (perhaps a sprinking of paprika and/or a 1/2 teaspoon of horseradish) and some herbs (e.g., parsley, cilantro, basil or dill) and this recipe -- with or without the yams -- becomes simply GREAT!
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