Fannie May Wesley's Sweet Potato Salad

From a nightshade-free recipe webpage http://noarthritis.websitetoolbox.com/post?id=1745337

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  medium sweet potatoes, boiled and cubed
• 3⁄4 cup celery, sliced and chunked
• 1 (8 ounce) can pineapple chunks, drained
• 3⁄4 cup pecan halves, broken
• 1  large apple, diced to 1 cup

• DRESSING

• 3  tablespoons canola oil
• 1  tablespoon cider vinegar
• 3  tablespoons  pineapple juice
• 1  pinch salt
• 1⁄4 teaspoon lemon juice
• 1⁄4 teaspoon dill weed

Directions

1. Cut potatoes in half and boil 20-25 minutes. Whisk dressing together. As soon as potatoes are cooked, run under cold water to stop cooking. Peel and cut into 3/4 inch pieces. Add to dressing as soon as cut. Then stir in celery, pineapple, apple and pecans. Bring to room temp before serving.