Sweet Potato Salad With Apricots

Apricot Sweet Potato Salad

Prep:35 mins
Chill: 8 hrs 
Servings: 16


8 medium potatoes (4 pounds), peeled and cubed (about 12 cups)
1 cup light mayonnaise or salad dressing
2 tablespoons finely shredded orange peel
⅔ cup orange juice
½ teaspoon salt
½ teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
¼ teaspoon ground nutmeg
2 cups sliced celery
½ cup Diced Dried Apricots
1 cup chopped walnuts or pecans, toasted
1 8 ounce can pineapple tidbits (juice pack), drained

In a covered Dutch oven, cook  potatoes in enough boiling water to cover for 8 to 10 minutes or just until potatoes are tender. Drain and cool slightly.

Meanwhile, for dressing, in an extra-large bowl, combine mayonnaise, orange peel, orange juice, salt, ginger, and nutmeg. Stir in celery and dried apricots. Add sweet potatoes; toss gently to coat. Cover and chill for 8 to 24 hours.

Before serving, stir in walnuts and pineapple. 

There are no products to display. Try our search instead.