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Sweet Potato Salad


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  • 8 medium sweet potatoes (4 pounds total), peeled and cubed (about 12 cups)
  • 1 cup light mayonnaise or salad dressing
  • 2 tablespoons finely shredded orange peel
  • 2/3 cup orange juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups sliced celery
  • 1/2 cup snipped dried apricots
  • 1 cup chopped walnuts or pecans, toasted
  • 1 (8-ounce) can pineapple tidbits (juice pack), drained



Step 1

In covered Dutch oven, cook potatoes in enough boiling water to cover, about 8 to 10 minutes or just until potatoes are tender. Drain, then cool.
Meanwhile, for the dressing, in a very large bowl, combine mayonnaise, orange peel, orange juice, salt, ginger and nutmeg. Stir in celery and dried apricots. Add potatoes; toss gently to coat. Cover and chill for 8 to 24 hours.
Before serving, stir in walnuts and pineapple. Makes 16 to 20 side-dish servings.


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