Friday, July 6, 2012

Sweet potato salad

My MIL and FIL are beginning to go Paleo for eating. When we visited them for July 4 for a few days, she cooked/made a few dishes before we got there and then my FIL just grilled meat to finish the meals. The first night we were served some foods from the freezer to try to use up some food that wasn't Paleo (pasta shells, etc.). She made a huge fruit salad that we ate for every meal while we were there. She also made this salad. She adapted the recipe from AARP. It was delicious. Don't think about the traditional potato salad, just think of having a delicious, healthy, side dish.

4 small-medium sweet potatoes
1/4 cup mayo
1 T. mustard
4 celery stalks thinly sliced
1 small red pepper, diced
1 cup diced fresh pineapple or halved grapes (she used grapes)
2 scallions finely chopped
salt and pepper to taste
1/2 cup coarsely chopped pecans
chopped fresh chives

Preheat oven to 400. Bake sweet potatoes for 1 hour. Cool, cut into 3/4 inch chunks. In a large bowl mix mayo and mustard. Add sweet potatoes, celery, red pepper, fruit, and scallions. Toss gently. Season with salt and pepper. Cover and refrigerate at least one hour. Fold in pecans and sprinkle with chives.

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