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 Maui Bistro Sweet Potato Salad
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Maui Bistro Sweet Potato Salad

Toss potatoes with oil; season with salt and pepper. Place in parchment paper-lined full-sheet pan (or in lined half-sheet pan for trial recipe). Bake in 350ºF-convection oven 10 to 12 min. or until potatoes are tender. Cool completely.,Place potatoes in large bowl. Add remaining ingredients; mix lightly. Cover.,Refrigerate several hours or until chilled.
1-1/2 qt. or 12 servings| 1/2 cup each
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Ingredients

1-1/2 qt. sweet potatoes
3 Tbsp. oil
to taste salt and pepper
2 cups celery
1-1/2 cups GREY POUPON Bistro Sauce
1 cup green onions
3/4 cup red pepper
1/3 cup fresh parsley
3 Tbsp. ginger

Instructions

Preparation Steps
  • Toss potatoes with oil; season with salt and pepper. Place in parchment paper-lined full-sheet pan (or in lined half-sheet pan for trial recipe). Bake in 350ºF-convection oven 10 to 12 min. or until potatoes are tender. Cool completely.
  • Place potatoes in large bowl. Add remaining ingredients; mix lightly. Cover.
  • Refrigerate several hours or until chilled.
  • Make Ahead
    Salad can be stored in refrigerator up to 24 hours before serving. Moisten with additional bistro sauce just before serving, if desired.