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Sweet Potato Salad Recipe

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Accented with the sweet, fresh taste of pineapple and the crunchiness of almonds and pecans, this Sweet Potato Salad recipe is a new take on potato salad. This recipe and other sweet potato recipes make a tasty combination when served with turkey or chicken.
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Servings:
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Ingredients
  • 4 medium sweet potatoes or 1 (40 oz.) canned sweet potatoes
  • 20 ounces pineapple chunks, drained
  • 1/2 cup slivered almonds
  • 1/2 cup pecans - chopped
  • 1 cup mayonnaise
  • 2 tablespoons milk
  • 1 teaspoon white wine vinegar
  • 1 teaspoon curry powder
  • 1/2 orange - grated
  • 2 teaspoons fresh tarragon - chopped or 1/2 teaspoon dried
Container: large bowl, small bowl
Directions
PREP
30 mins
COOK
30 mins
READY IN
3 hrs
  • Wash potatoes if using fresh. Cook until tender but firm. If using canned, drain.
  • Peel cooked potatoes and cut into bite sized chunks.
  • In a large bowl, toss potatoes, pineapple, nuts and orange juice. Canned sweet potatoes are soft so toss them gently so they don't break apart.
  • In a small bowl, combine the mayo, milk, vinegar, curry powder, orange peel and tarragon.
  • Pour the over the potato mixture. You may not need to use all of it.
  • Toss gently and chill for several hours.
  • Serve chilled.
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DRESSING
dry mustard
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