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Creamy Tropical Sweet Potato Salad
Tender sweet potatoes meet juicy pineapple and crisp celery in this bright twist on a classic side. You'll toss the cooled cubes with a creamy mayonnaise dressing spiked with fresh orange and lime juices, honey, and a hint of ginger. It's a refreshing combination that brings something completely different to your usual barbecue spread. Just chill it in the fridge until you're ready to eat, or pack it up for a quick weekday lunch.
Equipment
- Saucepan
Ingredients
- 3 cups cubed sweet potatoes
- 1 cup diced celery
- ½ cup diced fresh chives
- 1 cup cubed pineapple
- 1/3 cup of mayonnaise
- 2 tbsp. orange juice
- 2 tbsps. lime juice
- 1 tbsp. honey
- ½ tsp. ginger powder
Instructions
- 1Place the cubed sweet potatoes in a saucepan and cover them with cold water. Bring to a boil over medium-high heat and cook until just tender, about 10 to 15 minutes.
- 2Drain the sweet potatoes well and set them aside to cool completely. Cooling them first prevents the mayonnaise dressing from separating and turning oily.
- 3Whisk the mayonnaise, orange juice, lime juice, honey, and ginger powder together in a large mixing bowl.
- 4Fold the cooled sweet potatoes, diced celery, fresh chives, and cubed pineapple into the dressing until evenly coated.
Notes
- Chill: Refrigerate the salad for at least 30 minutes before eating to let the flavors meld and the dressing set.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Prep: Cut the sweet potatoes into uniform cubes so they cook at the exact same rate.