Step 1:

In a medium saucepan, cook potatoes in salted water until tender, about 15 to 20 minutes. Remove from pan and dice.

Step 2:

Place in a medium bowl and add tomatoes green onions, and salt and pepper to taste. Toss gently. Set aside.

Step 3:

a small mixing bowl combine vinegar, mustard and cayenne pepper. Add oil in a thin stream, heating constantly. Stir in parsley.

Step 4:

Add dressing and bacon to potatoes and toss gently. Allow potatoes to absorb dressing at least 15 minutes before serving.

Step 1:Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender.

Step 2:Add the seasonings and use a blender to process the mixture.

Step 3:Heat in the saucepan again on low heat until hot.

Step 1:Place yam wedges skin side down on a large microwave-safe plate; cover with vented plastic wrap. Microwave on high 3 1/2 to 4 minutes, or until almost tender; let cool.

Step 2:Heat an outdoor gas grill, or prepare coals for a charcoal grill for direct grilling over medium-high heat

Step 3:Mix ghee, garam masala, salt, and pepper in a large bowl; add yam wedges and gently toss to coat. Grill yams (keeping the grill lid closed as much as possible) turning yam wedges as they brown, 6-8 minutes.