Thursday, May 27, 2010

Aloha Sweet Potato Salad

Serves 4


Mmm…this was a refreshing, cool, and indulgent picnic treat, a wonderful twist on the usual potato salad which, normally, I can’t get too excited about. And who would ever choose russet potatoes over sweet potatoes??

1/2 pound Bacon

3 cups Diced cooked sweet potatoes

2 cups Pineapple chunks, (fresh or canned and drained)

3-4 stalks celery, diced

1/2 sweet onion, diced and soaked in cold water

1/2 cup Mayonnaise

1 tablespoon Dijon mustard

2 tablespoons Lime juice

1/2 teaspoon Freshly ground pepper

1/2 cup Macadamia nuts

Cut the bacon slices into 1/2-inch pieces and fry in a skillet until well browned. Drain on paper towels. Combine the bacon, sweet potatoes, onion, celery and pineapple in a large mixing bowl and toss lightly. In a small bowl combine the mayonnaise, mustard, lime juice and pepper.
Add dressing to the potato mixture and stir until combined. Just before serving, stir in the macadamia nuts.

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