Paint outside the box with sweet potato salad! I use Vegenaise instead of mayo and have created a bright, sweet and tangy summer salad great for picnics and beach outings. Absolutely NO cholesterol in this recipe!
Ingredients:
4 cups peeled, cubed, cooked sweet potatoes. (approx. 4 lbs.)
3/4 cup Vegenaise
1 tbsp. deli mustard
4 chopped celery stalks
1 red bell pepper, chopped
1 cup, diced fresh pineapple
2 scallions, sliced
2 tsps. curry powder
1-2 tsp. grated or finely chopped fresh ginger
1 tbsp. fresh chopped herbs, e.g. parsley, dill, tarragon
salt/pepper to taste
1/4 cup chives
Instructions:
Boil sweet potatoes. Cut into 3/4-inch cubes. Mix potatoes, curry, and Vegenaise. Add remaining ingredients and stir. Refrigerate approx. 2 hrs. before serving. Top with chives.
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