Allow this salad to chill several hours or overnight for the flavors to marry. Serve this salad when you want a bright tangy change from the standard potato salad.

1 cup frozen orange juice concentrate, thawed (careful not to use the entire can)

1/2 cup water

1/4 cup fresh lime juice

1 tablespoon coconut rum

1-1/2 teaspoon Dijon mustard

1/4 teaspoon salt

3 medium sweet potatoes, baked and cubed

1 cup chopped apple

1/2 cup chopped celery

1/2 cup dried currants

1. Combine orange juice concentrate, water, lime juice, rum, Dijon mustard and salt; mix until blended.

2. In large bowl, combine potatoes, apples, celery and currants.

3. Add orange juice concentrate mixture to potato mixture and toss.

4. Cover and chill several hours or overnight.

Serves 6.
 

Recipe courtesy of the National Pork Board.

Comments

Samantha

0

 

 

Is there nutrition information on any of the recipes from this site? It would be extremely helpful if there were!

Wednesday 16 February 2011, 10:08

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