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A twist on traditional cold potato salad for summer ~ taking advantage of sweet PINEAPPLE, mixed with sweet potatoes, celery and onions. A sweet & tangy dressing (with hint of heat) ** HONEY and ORANGE MARMALADE
This made enough to fill a quart glass bowl ~ but easy to double (or triple) if you need it for a larger family (or crowd for a party)
SWEET POTATO, PINEAPPLE & CELERY SALAD
1 large or 2 medium sweet potatoes (peeled & cut into small bite-sized cubes)
1/4 to 1/2 cup sweet white or yellow onion, diced
about 1/2 cup (maybe more) fresh pineapple, cut into cubes
2-3 stalks celery, diced (I cut each stalk into 3 length-wise pieces & then chopped)
1-2 TB fresh cilantro, chopped
1/2 to 1 fresh jalapeno pepper, seeded & minced (depends how hot & spicy you want it)
OPTIONAL: about 1/4 cup chopped pecans
DRESSING:
about 2 TB mayonnaise (mine has olive oil in it)
1 TB honey......................................................2 tsp. extra-virgin olive oil
2 tsp. regular white vinegar............................1 TB orange marmalade
1/8 tsp. cumin.................................................1/4 tsp. curry powder
1-2 tsp. Kosher or pink Himalayan salt...........1 tsp. black pepper
***
Put the sweet potato cubes into cold, salted water ~ bring to a boil and cook until tender (about 15 minutes). Drain....
While the sweet potatoes are cooking, whisk together all the dressing ingredients in the bottom of a large bowl. When the sweet potatoes are cooked and drained, toss the hot potato cubes in the dressing to coat well. Then fold in the rest of the salad ingredients until well mixed.
Put into a medium-large glass bowl and refrigerate.
This made enough to fill a quart glass bowl ~ but easy to double (or triple) if you need it for a larger family (or crowd for a party)
SWEET POTATO, PINEAPPLE & CELERY SALAD
1 large or 2 medium sweet potatoes (peeled & cut into small bite-sized cubes)
1/4 to 1/2 cup sweet white or yellow onion, diced
about 1/2 cup (maybe more) fresh pineapple, cut into cubes
2-3 stalks celery, diced (I cut each stalk into 3 length-wise pieces & then chopped)
1-2 TB fresh cilantro, chopped
1/2 to 1 fresh jalapeno pepper, seeded & minced (depends how hot & spicy you want it)
OPTIONAL: about 1/4 cup chopped pecans
DRESSING:
about 2 TB mayonnaise (mine has olive oil in it)
1 TB honey......................................................2 tsp. extra-virgin olive oil
2 tsp. regular white vinegar............................1 TB orange marmalade
1/8 tsp. cumin.................................................1/4 tsp. curry powder
1-2 tsp. Kosher or pink Himalayan salt...........1 tsp. black pepper
***
Put the sweet potato cubes into cold, salted water ~ bring to a boil and cook until tender (about 15 minutes). Drain....
While the sweet potatoes are cooking, whisk together all the dressing ingredients in the bottom of a large bowl. When the sweet potatoes are cooked and drained, toss the hot potato cubes in the dressing to coat well. Then fold in the rest of the salad ingredients until well mixed.
Put into a medium-large glass bowl and refrigerate.
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