Rating: 4 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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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Recipe Summary

prep:
30 mins
bake:
1 hr
cool:
30 mins
chill:
1 hr
total:
3 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

174 calories; fat 11g; cholesterol 3mg; saturated fat 1g; carbohydrates 18g; mono fat 3g; poly fat 5g; insoluble fiber 4g; sugars 6g; protein 2g; vitamin a 94.3IU; vitamin c 24.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 28.2mcg; sodium 253mg; potassium 353mg; calcium 40.4mg; iron 0.7mg.
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