 | | Directions |
- Wash potatoes if using fresh. Cook until tender but firm. If using canned, drain.
- Peel cooked potatoes and cut into bite sized chunks.
- In a large bowl, toss potatoes, pineapple, nuts and orange juice. Canned sweet potatoes are soft so toss them gently so they don't break apart.
- In a small bowl, combine the mayo, milk, vinegar, curry powder, orange peel and tarragon.
- Pour the over the potato mixture. You may not need to use all of it.
- Toss gently and chill for several hours.
- Serve chilled.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: large bowl, small bowl
Servings: 6
|  | | Ingredients | | - | | 4 medium sweet potatoes or 1 (40 oz.) canned sweet potatoes |
| - | | 20 ounces pineapple chunks, drained |
| - | | 1/2 cup slivered almonds |
| - | | 1/2 cup pecans - chopped |
| - | | 1 cup mayonnaise |
| - | | 2 tablespoons milk |
| - | | 1 teaspoon white wine vinegar |
| - | | 1 teaspoon curry powder |
| - | | 1/2 orange - grated |
| - | | 2 teaspoons fresh tarragon - chopped or 1/2 teaspoon dried |
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