Sweet Potato Salad

This is a refreshing salad. I like to serve it at Easter, and in the summer when we grill. Cooking time is chill time. It is from a potluck favorites cookbook.

• Ready In: 6 hrs 45 mins
• Serves: 6-8

Ingredients

• 2  lbs sweet potatoes, peeled and cubed
• 1  cup mayonnaise
• 1  tablespoon  finely shredded  orange peel
• 1⁄3 cup  orange juice
• 1  tablespoon honey
• 1⁄4 teaspoon  grated fresh ginger (or a dash of ground ginger)
• 1⁄8 teaspoon nutmeg
• 1⁄3 cup  dried apricot, diced
• 1  cup  diced celery
• 1⁄2 cup  toasted chopped pecans
• 1⁄2 cup pineapple tidbits

Directions

1. Boil potatoes in lilghtly salted water until tender. Drain and cool slightly. Mix mayonnaise, orange peel, orange juice honey, ginger, nutmeg celery and dried apricots in a large bowl. Stir in sweet potatoes. Chill for at least 6 hours, up to 24 hours. Just before serving stir in the nuts and pineapple.