Sweet Potato Salad

Yield: 8 cups
Salt
8 cups peeled and diced sweet potatoes (from about 4 large sweet potatoes)
1 cup finely diced red onion (about 1 medium)
3 cups finely diced celery (about 4 ribs)
1 cup reduced-fat or regular mayonnaise
2 1/2 tablespoons honey
1 1/2 tablespoons Dijon mustard
3/4 cup toasted pecans

1. Bring a large pot of salted water to a boil. Add diced sweet potatoes and cook until tender but still firm, about 10 minutes. Drain and let cool.
2. In a large bowl, combine sweet potatoes, onion and celery.
3. In another bowl, stir together mayonnaise, honey and mustard. Stir into sweet potato mixture.
4. Transfer to a serving dish and refrigerate until cold.
5. Just before serving, top salad with chopped pecans.
Per 1/2-cup serving: 190 calories; 9g fat; 1g saturated fat; 5mg cholesterol; 3g protein; 27g carbohydrate; 11g sugar; 4g fiber; 185mg sodium; 50mg calcium.

Recipe from the Basket Case Deli adapted for home kitchens by the Post-Dispatch

Read more: http://www.stltoday.com/lifestyles/food-and-cooking/recipes/article_915f4ec4-1951-5ede-b697-f0b1ea04dde5.html#ixzz1cajlab1E