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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Just before serving, fold in pecans and sprinkle with the chives. Makes 8 servings.

Nutrition Facts

174 calories; 11 g total fat; 1 g saturated fat; 5 g polyunsaturated fat; 3 g monounsaturated fat; 3 mg cholesterol; 253 mg sodium. 353 mg potassium; 18 g carbohydrates; 4 g fiber; 6 g sugar; 2 g protein; 0 g trans fatty acid; 94 IU vitamin a; 25 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Reviews (1)

15 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/26/2017
A very tasty change from traditional potato salad.