Sweet Potato Salad Recipe
This sweet potato salad is a fruited vegetable salad. Made with cooked sweet potatoes, tossed in lemon juice and combined with mayonnaise, orange peel and juice along with honey, the sweet potato salad is served chilled. Juicy and tangy with a hint of ginger and nutmeg to it, the sweet potatoes also have pecans, celery and dates in it.
Ingredients
| Sweet potatoes | 2 Pound, peeled | |
| Lemon juice | 2 Tablespoon | |
| 1 cup Real or Light Mayonnaise or Low Fat | ||
| Cholesterol Free Mayonnaise | ||
| Orange peel | 1 Teaspoon, grated (Dressing) | |
| Orange juice | 2 Tablespoon (Dressing) | |
| Honey | 1 Tablespoon (Dressing) | |
| Ginger | 1 Teaspoon, chopped (Dressing) | |
| Salt | 1/4 Teaspoon (Dressing) | |
| Nutmeg | 1/8 Teaspoon (Dressing) | |
| Pecans | 1 Cup (16 tbs), coarsely chopped (Dressing) | |
| Celery | 1 Cup (16 tbs), sliced (Dressing) | |
| Pitted dates | 1/3 Cup (16 tbs), chopped (Dressing) | |
| Lettuce leaves | ||
| Mandarin orange segments | 1 Can (10oz), drained (Dressing) | |
Directions
In medium saucepan cook potatoes 8 to 10 minutes in boiling, salted water just until tender.
Drain.
Toss with lemon juice.
In large bowl combine mayonnaise, orange peel, orange juice, honey, ginger, salt and nutmeg.
Stir in warm potatoes, pecans, celery and dates.
Cover; chill.
Drain.
Toss with lemon juice.
In large bowl combine mayonnaise, orange peel, orange juice, honey, ginger, salt and nutmeg.
Stir in warm potatoes, pecans, celery and dates.
Cover; chill.
Chef
