Tangy and sweet, rich and peppery, this brilliant potato salad offers an incredible alternative to the usual picnic fare. High in nutrients and amazingly low in calories, this is a phenomenal side perfectly suited to almost any meal. When purchasing sweet potatoes, look for smooth, unblemished skins. Store in a cool, dark place for up to a week.
Preheat oven to 400 degrees F. Wrap individual potatoes in foil. Bake for 1 hour or until tender. Cool until easy to handle. Peel, then cut into 3/4-inch chunks.
In large bowl, mix the mayonnaise and mustard. Add sweet potatoes, celery, red pepper, pineapple, and scallions; toss gently, seasoning to taste with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
Just before serving, fold in pecans and sprinkle with the chives. Makes 8 servings.