What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Sweet Potato Waldorf Salad
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- #120543
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
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.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
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.