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Sweet Potato Salad Recipe

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This recipe for Sweet Potato Salad, by , is from Cleo's Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tammy Norton
Added: Wednesday, April 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 medium sweet potatoes (4 pounds total), peeled & cubed (about 12 cups)
1 cup light mayonnaise
2 tablespoons finely shredded orange peel
2/3 cup orange juice
1/2 teaspoon salt
1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups sliced celery
1/2 cup snipped dried apricots
1 cup chopped walnuts or pecans, toasted
1 8-ounce can pineaple tidbits (juice pack), drained

Directions:
Directions:
In a covered Dutch oven cook potatoes in enough boiling water to cover, about 8 to 10 minutes or just until potatoes are tender; drain. Cool. Meanwhile, for the dressing, in a very large bowl combine mayonnaise, orange peel, orange juice, salt, ginger & nutmeg. Stir in celery & dried apricots. Add potatoes; toss gently to coat. Cover & chill for 8 to 24 hours. Before serving, stir in walnuts & pineapple.

Number Of Servings:
Number Of Servings:
16 to 20 servings
Preparation Time:
Preparation Time:
Prep: 40 minutes, Cook: 8 minutes Chill: 8 to 24 hours

 

 

 

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