Sweet Potato Waldorf Salad Recipe

ingredients

Dressing
2/3 cup mayonnaise
1 1/2 cup sour cream
1 orange, zest of
1 tablespoon chopped crystallized ginger (see Note)
salt and pepper, to taste

Salad
2 pounds sweet potatoes, peeled and cut into 1/2-inch dice
3 stalks celery, thinly sliced (about 1/8 inch) on a slight bias
1 cup toasted walnut halves
1 can (14 ounce size) crushed pineapple
1/2 cup golden raisins
1/2 cup chopped dried apricots

directions

For Dressing: In a bowl, combine mayonnaise, sour cream, orange zest, crystallized ginger, salt and pepper. Dressing may be made up to several hours in advance and kept in a covered container in the refrigerator.

For Salad: Place diced sweet potatoes in a large pot and add enough water to cover by 2 inches. Bring to a boil and immediately reduce heat to medium. Cook 5 to 10 minutes until potatoes are just fork-tender (be careful not to overcook potatoes, or they will become mushy when you make the salad).

Drain sweet potatoes thoroughly, then chill them in a covered container in the refrigerator for at least an hour.

Just before serving, in a large bowl, combine sweet potatoes, celery, walnuts, pineapple, raisins and apricots. Add dressing and toss gently, trying to avoid breaking up the sweet potatoes.

NOTE: Crystallized ginger is usually found in either the spice section or the baking section of the supermarket.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

DeeDeeFree REVIEW:
June 12, 2012

I loved this recipe! I served it with grilled pork tenderloin. The pineapple, raisins and apricots add just the right amount of sweetness to the sweet potatoes and the celery and walnuts add a nice crunch. I found making it a day ahead helped blend the flavors. My family enjoyed it for several hot day meals.