Time 9h30m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Score washed potatoes lengthwise and place on a baking sheet. Bake in the preheated oven until tender, about 1 hour. Remove from the oven; place in ice water for easy peeling. Peel potatoes and cut into bite-sized pieces. Mix potatoes, pineapple, red onion, pecans, celery, cranberries, honey, lemon juice, mayonnaise, cinnamon, salt, and cayenne together, in that order, in a medium bowl. Cover and place in the refrigerator, 8 hours, or overnight.
Time 12h35m Yield 12 Number Of Ingredients 12 Steps:
Bring a large pot of water to a boil; add salt. Add sweet potatoes and cook until just tender, 15 to 20 minutes. Drain. Mix sour cream, mayonnaise, and honey mustard together in a bowl. Add ginger and orange zest; mix well until creamy. Combine cooked sweet potatoes, pineapple, walnuts, cranberries, shallot, and celery in a large mixing bowl. Gently fold in dressing, being careful not to break up the potatoes. Cover and chill for 12 hours. Serve cold.
Time 3h30m Yield 12 servings, 1/2 cup each Number Of Ingredients 8 Steps:
Cook potatoes in pan of boiling water 10 min. or just until tender; drain. Immediately rinse under cold water; drain well. Cool completely. Combine potatoes, peppers, celery and onions in large bowl. Mix remaining ingredients until blended. Reserve 1/4 cup mayo mixture for later use. Add remaining mayo mixture to potato mixture; mix lightly. Refrigerate reserved mayo mixture and potato salad (separately) several hours or until chilled. Stir reserved mayo mixture into potato salad just before serving.
Time 40m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook. Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes. Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine. Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or just until tender. Drain and place in a large bowl. Add pineapple, pecans and orange juice. , In a small bowl, mix mayonnaise, cream, curry powder, orange zest, vinegar and tarragon; pour over potato mixture and gently toss to coat. Refrigerate, covered, until cold. If desired, serve with salad greens and chutney.
Time 25m Yield 12-16 serving(s) Number Of Ingredients 10 Steps:
In a bowl, blend mayonnaise, buttermilk, lemon juice, mustard and sugar until smooth. In a large bowl, combine sweet potatoes, peas, pepper and onions. Pour dressing over all; toss to blend. Chill 2 hours or overnight. To serve, spoon salad into a large bowl lined with spinach; top with bacon.
