Yam Pineapple Salad

Submitted by BakinBaby

"Flavored with celery, cashews & red bell pepper, this salad is not only yummy but is so colorful and makes a lovely dish for holidays.The word yam comes from African words njam, nyami, or djambi, meaning "to eat," and was first recorded in America in 1676. I found it in an ARP magazine from chef Art Smith."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 8

ingredients

• 4 yams (small-sweet potatoes can be substituted)
• 1⁄4 cup mayonnaise
• 1 tablespoon mustard
• 4 celery ribs (sliced 1/4-inch thick)
• 1 red pepper (small-diced)
• 1 cup pineapple (fresh or cannned diced)
• 2 scallions (chopped)
• salt & pepper
• 1⁄2 cup cashews (coarsely chopped)
• 1⁄4 cup chives (chopped)

directions

1. Preheat oven to 400, wrap potaotes in foil, bake 40-60 min., unwrap, when cool, cut into 3/4" chucks, check often as salad is best when potatoes are not cooked till soft.
2. In a large bowl mix remaining ingredients (except cashews), gently stir in potatoes, chill covered about 1 hour.
3. Fold in cashews and sprinkle with chives -- enjoy!

Reviews

[Studentchef]

This is a really great salad. It really was good the way it is, and very refreshing with the pineapple.