Saturday, May 28, 2011

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.

  • 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.)
  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

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