Sweet Potato Salad

Now this is a different salad. I love sweet potatoes, and this is a great way to have them. Not the same o'l, same o'l thing. Plus you can add interesting things to it too.

Ingredients:

• 4       sweet potatoes
• 1/4  cup mayonnaise, regular or home made
• 2       Tbsp. Dijon-style GF mustard
• 4       celery ribs, cut into 1/4 inch think slices
• 1        small red sweet pepper, seeded and cut into 1/4 inch dice
• 1        cup diced 1/2 inch ripe fresh pineapple
• 2        scallions, white and green parts, finely chopped
• 1/4   cup coarsely chopped pecans, toasted (2 oz.)

Directions:

1. Preheat oven to 400. Wrap individual potatoes in foil.
   
2. Bake for 1 hour or until tender. Cool until easy to handle.
   
3. Peel, then cut into 3/4 inch chunks. In large bowl, mix mayonnaise and mustard.
   
4. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently, seasoning to taste with salt and pepper.
   
5. Cover and refrigerate until chilled, about 1 hour.
   
6. Just before serving, fold in pecans and sprinkle with the chives.
   
7. Makes about 8 servings.

Source: Better Homes and Garden