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Sweet Potato Apricot Salad

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. Sweet Potato Apricot Salad

Serves 2-3.


  • 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


  1. 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.
  2. 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.

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