Midwestern cooks in the 1950s served up a tasty and healthful twist on the classic potato salad. The centerpiece of many a family potluck, most recipes use white potatoes, hard-cooked eggs and mayonnaise, mustard and sometimes pickles to give the basics interesting flavor.
In this version from Potluck Paradise rich, tasty sweet potatoes are combined with healthy, crisp apples and crunchy walnuts for a refreshing salad that complements any and all summer barbeque and picnic fare.
Waldorf Sweet Potato Salad
2 cups sweet potatoes, cooked, peeled and cut in 1/2-inch cubes
1 cup sliced celery
1 cup cored and chopped apple
1/2 cup chopped walnuts
2 tablespoons lemon juice
1/2 teaspoon salt
2 teaspoons sugar
1/2 cup, or more, mayonnaise
Gently mix sweet potatoes, celery, apple, and walnuts in a large bowl. Squeeze lemon juice over the ingredients. Sprinkle with salt and sugar. Stir in mayonnaise. Chill for at least a half hour before serving.
As with all dishes to be served at a summer potluck, take care to keep the dish chilled. Serve it in an insulated bowl, put frozen, lunch box cold packs on the bottom or around the sides, and don't leave it out for more than an hour.
Copyright 2010 Rae Katherine Eighmey. All rights reserved.
Image credit:National Cancer Institutes - Five a Day Resources and Tools. www.fiveaday.gov
