1 small red bell pepper, seeded and cut into quarter inch dice
1 cup diced ripe fresh pineapple
2 scallions, white and green parts, finely chopped
salt and freshly ground pepper
1/2 cup coarsely chopped pecans, toasted
chopped fresh chives, for garnish
Instructions
Wrap the individual potatoes in foil. Beat in preheated 400 F oven for 1 hour until tender. Cool until easy to handle. Peel then cut into 3/4 inch chunks.
In a large bowl, mix the mayonnaise and mustard. Add the yams, celery, red pepper, pineapple, and scallions and toss gently, seasoning with salt and pepper. Cover and refrigerate until chilled, about 1 hour. ( The salad can be made 1 day ahead, covered, and refrigerated. Adjust the seasonings before serving.)
Just before serving, fold in the pecans and sprinkle with the chives. Serve chilled.
Originally Submitted
5/15/2011
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