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Sweet Potato Salad
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4 medium sweet potatoes
1 cup pineapple chunks, drained
1 cup pecans, broken
1/4 cup orange juice
1 cup mayonnaise
1 teaspoon vinegar
1 teaspoon curry powder
1 teaspoon grated orange peel
1/4 to 1/2 teaspoon dried tarragon
2 tablespoons half-and-half cream
Prepared chutney
Cook sweet potatoes until tender but firm. Peel and cut into chunks the size of
the pineapple chunks. Gently toss potatoes, pineapple, nuts and orange juice.
In a small bowl, combine all remaining ingredients except chutney. Pour dressing
over potato mixture and gently toss. Chill salad several hours. To serve, arrange
the salad on a bed of greens. Pass the chutney.
Yield: 6 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |