This is a refreshing salad. I like to serve it at Easter, and in the summer when we grill. Cooking time is chill time. It is from a potluck favorites cookbook.
Ingredients: [‘sweet potatoes’, ‘mayonnaise’, ‘orange peel’, ‘orange juice’, ‘honey’, ‘fresh ginger’, ‘nutmeg’, ‘dried apricot’, ‘celery’, ‘pecans’, ‘pineapple tidbits’]
Quantity of Ingredients: [“2 lbs sweet potatoes, peeled and cubed “,”1 cup mayonnaise”,”1 tablespoon finely shredded orange peel”,”1/3 cup orange juice”,”1 tablespoon honey”,”1/4 teaspoon grated fresh ginger (or a dash of ground ginger)”,”1/8 teaspoon nutmeg”,”1/3 cup dried apricot, diced “,”1 cup diced celery”,”1/2 cup toasted chopped pecans”,”1/2 cup pineapple tidbits”]
Number of Servings: 6
Steps: [‘Boil potatoes in lilghtly salted water until tender. Drain and cool slightly. Mix mayonnaise, orange peel, orange juice honey, ginger, nutmeg celery and dried apricots in a large bowl. Stir in sweet potatoes. Chill for at least 6 hours, up to 24 hours. Just before serving stir in the nuts and pineapple.’]