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
Directions 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.
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