Maui Bistro Sweet Potato Salad

Maui Bistro Sweet Potato Salad
Yield:
1-1/2 qt. or 12 servings, 1/2 cup each

Ingredients

Ingredients Weights Measures
sweet potatoes, peeled, medium dice 2 lb. [1 kg] 1-1/2 qt. [1.5 kg]
oil 1-1/2 oz. [45 g] 3 Tbsp. [45 mL]
salt and black pepper - to taste
celery, chopped 9 oz. [280 g] 2 cups [500 mL]
Kraft Sauce Works Dijon Bistro Sauce 12 oz. [375 g] 1-1/2 cups [375 mL]
green onions, chopped 3 oz. [90 g] 1 cup [250 mL]
red peppers, finely chopped 3 oz. [90 g] 3/4 cup [175 mL]
fresh parsley, chopped - 1/3 cup [75 mL]
pickled ginger, chopped 1 oz. [30 g] 3 Tbsp. [45 mL]
sweet potatoes, peeled, medium dice 10 oz. [310 g] 2 cups [500 mL]
oil - 1 Tbsp. [15 mL]
salt and black pepper - to taste
celery, chopped 3 oz. [90 g] 2/3 cup [150 mL]
Kraft Sauce Works Dijon Bistro Sauce 4 oz. [125 g] 1/2 cup [125 mL]
green onions, chopped 1 oz. [30 g] 1/3 cup [75 mL]
red peppers, finely chopped 1 oz. [30 g] 1/4 cup [50 mL]
fresh parsley, chopped - 2 Tbsp. [30 mL]
pickled ginger, chopped - 1 Tbsp. [15 mL]

Directions

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.

Kraft Kitchens Tips

Make Ahead
Salad can be stored in refrigerator up to 24 hours. Moisten with additional bistro sauce just before serving, if desired.

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