| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Allow this salad to chill several hours or overnight for the flavors to marry. Serve this salad when you want a bright tangy change from the standard potato salad. Goes well with Jerk Pork Chops or other Cajun or Caribbean dishes.

1 cup frozen orange juice concentrate, thawed (careful not to use the entire can)
1/2 cup water
1/4 cup fresh lime juice
1 tablespoon coconut rum
1 1/2 teaspoon Dijon mustard
1/4 teaspoon salt
3 medium sweet potatoes, baked and cubed
1 cup chopped apple
1/2 cup chopped celery
1/2 cup dried currants

1. Combine orange juice concentrate, water, lime juice, rum, Dijon mustard and salt; mix until blended.
2. In large bowl, combine potatoes, apples, celery and currants. Add orange juice concentrate mixture to potato mixture and toss. Cover and chill several hours or overnight.

Makes 6 servings.

Nutrition Facts
Calories 260 calories
Protein 3 grams
Fat 3 grams
Sodium 290 milligrams
Cholesterol 10 milligrams
Saturated Fat 1 grams
Carbohydrates 57 grams

Recipe provided courtesy of Pork, The Other White Meat.

||| Save this Recipe on Delicious |||