This salad is a nice change from white potato salad and adds a lovely touch of sweetness to your vegetarian meals. Place on ice and take to your picnic dinner.
- 1 large sweet potato
- 1 stalk celery, chopped
- 2 green onions, thinly sliced
- 1/2 c chopped dried apricots
- 1/2 c chopped pecans
- 1/4 c mayonnaise
- 1 tsp prepared mustard
- 1 Tbsp honey
- 1/8 tsp salt
- Peel the sweet potato and cut it into 1/2 inch pieces. Place in a small saucepan and add just enough water to cover. Bring to a boil over high heat, reduce heat, and let boil 10 minutes, or until just fork-tender (but not mushy); drain well.
- In a large bowl, combine remaining ingredients; mix well. Add sweet potatoes and mix until well coated. Cover and chill for at least 2 hours before serving.