Jun 03 2008
Snappy Sweet Potato Salad
Snappy Sweet Potato Salad
This salad is a wonderful replacement for regular potato salad. Try it next time you have a BBQ, especially BBQed chicken, grilled corn on the cob and honey corn bread. It’s also great packed for a picnic with cold baked chicken or sandwiches.
Ingredients
4 large sweet potatoes
1 cup celery, chopped
1 red onion, chopped
½ cup red bell pepper, chopped
½ cup sweet pickles, chopped
1 tablespoon tarragon, chopped
1 ½ cups Miracle Whip or other mayonnaise type dressing
Salt and pepper to taste
Directions
Peel and cube sweet potatoes. Place in a pot and cover with water. Cook until cooked. Do not overcook, you want these to be a little on the hard side in order to hold their shape. Cool in the refrigerator.
Combine remaining ingredients thoroughly. Mix vegetable mixture with the chilled sweet potatoes. Keep cold until ready to serve. Serves 6 to 8.
