No Friday Blog

I’ll be away tomorrow so I’m sending you a recipe for you to make this weekend.  Will resume typing on Monday.  Happy cooking. 

SWEET POTATO SALAD

from Summer Cooking with Art Smith

 4 sweet potatoes

¼ c. mayonnaise

2 T. Dijon mustard

4 celery ribs, cut into ¼” thick slices

1 small red bell pepper, seeded and cut into ¼” dice

1 c. diced fresh pineapple

2 scallions finely chopped

½ c. coarsely chopped pecans, toasted

salt

pepper

 Garnish:  chopped fresh chives

 1.       Preheat oven to 400 degrees.  Wrap the individual potatoes in foil.  Bake for 1 hour, until tender.  Cool until easy to handle.  Peel, then cut into ¾” chunks.

 2.       In a large bowl mix the mayonnaise and mustard.  Add the sweet potatoes, celery, red pepper, pineapple, and scallions and toss gently, seasoning to taste with salt and pepper.

 3.       Cover and refrigerate until chilled.  The salad can be made one day ahead. 

 4.       Just before serving fold in the pecans and sprinkle with chives.

 Notes:  If you plan to make the salad a day ahead then leave out the pineapple chunks until just before serving, otherwise the salad tends to get watery.

 Toast the pecans on a baking sheet in a 350-degree oven for 7-8 minutes.

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

2 Responses to No Friday Blog

  1. Dave says:

    That recipe sounds good. What is a celery rib?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s