Carolina Sweet Potato & Apple Salad
Sweet potato salad with crisp pieces of chopped apple, celery and walnuts tossed in a zesty orange dressing.
4 medium sweet potatoes, cooked and cubed
1 apple, cored and diced
1/2 cup diced celery
1/2 cup coarsely chopped walnuts*
1/2 cup mayonnaise
1 tablespoon grated orange rind
1/4 cup fresh orange juice
1 tablespoon honey
1/2 teaspoon mace
1/2 teaspoon salt
Salad greens for accompaniment (optional)
- Cook sweet potatoes in lightly salted boiling water to cover, about 20 minutes or until just tender. Cool, remove peel. Cut sweetpotatoes into 1/2-inch cubes.
- Combine sweet potatoes, apples, celery and walnuts in large bowl.
- Combine remaining ingredients in small bowl; pour over sweet potatoes mixture, toss lightly. Chill at least 1 hour.
- When ready to serve, line serving plate with greens and spoon sweet potato mixture onto greens, if desired.
Makes 6 to 8 servings.
*Other nuts such as pecans or almonds can be used. Toasting the nuts will add more delectable flavor and crunch.
Recipe provided courtesy of North Carolina Sweetpotato Commission.