All Recipes Best Recipe Salad Potato Salad Recipes

Ingredients

2 large sweet potatoes 1 (12.5 ounce) can pineapple tidbits, drained ¼ cup coarsely chopped red onion ½ cup coarsely chopped pecans ½ cup thinly sliced celery ¼ cup sweetened dried cranberries (such as Craisins®) 2 tablespoons light-colored honey 2 tablespoons lemon juice ¾ cup mayonnaise ½ teaspoon ground cinnamon ½ teaspoon salt 3 pinches cayenne pepper

Nutrition Info

356.8 calories carbohydrate: 40.1 g cholesterol: 7.8 mg fat: 21.9 g fiber: 5 g protein: 3 g saturatedFat: 2.9 g servingSize: - sodium: 332.1 mg sugar: 19.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet.
Bake in the preheated oven until tender, about 1 hour. Remove from the oven, place in ice water for easy peeling.
Peel potatoes and cut into bite-sized pieces.
Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.

8 servings

This is a delicious and beautiful fall harvest sweet potato salad. Garnish the top with additional sliced celery and whole pecans.