Tuesday, March 16, 2010

Potato Salad

Sweet Potato Salad
4 Servings

2 large sweet potatoes 
2-3 tbsp vegan mayonnaise (follow your heart Vegannise)
1 tbsp dijon Mustard
1/2 tsp salt
1/4 tsp coarsely grounded black pepper
2 large celery stalks, coarsely chopped
1/2 cup thinly sliced rep pepper
1/2 cup chopped fresh pineapple
1/4 cup pecans, toasted & chopped
1 small green onion, thinly chopped
Chopped chives for garnish 

Using a fork, prick the sweet potato in several places.  Microwave on high for 8-10 minutes. (Turning midway through cooking).  Cool potatoes until easy to handle, then peel the skins off and cut into 3/4 inch chunks.

In a large bowl mix the vegan mayonnaise, mustard, salt and pepper until well blended.  Add the sweet potato chunks, celery, red pepper, pineapples, pecans and the green onion to the mayonnaise mixture.  Toss until everything is evenly coated.  Sprinkle with chopped chives for garnish.

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