“Flavored with celery, cashews & red bell pepper, this salad is not only yummy but is so colorful and makes a lovely dish for holidays.The word yam comes from African words njam, nyami, or djambi, meaning "to eat," and was first recorded in America in 1676. I found it in an ARP magazine from chef Art Smith.”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 4 yams (small-sweet potatoes can be substituted)
  • 14 cup mayonnaise
  • 1 tablespoon mustard
  • 4 celery ribs (sliced 1/4-inch thick)
  • 1 red pepper (small-diced)
  • 1 cup pineapple (fresh or cannned diced)
  • 2 scallions (chopped)
  • salt & pepper
  • 12 cup cashews (coarsely chopped)
  • 14 cup chives (chopped)

Directions

  1. Preheat oven to 400, wrap potaotes in foil, bake 40-60 min., unwrap, when cool, cut into 3/4" chucks, check often as salad is best when potatoes are not cooked till soft.
  2. In a large bowl mix remaining ingredients (except cashews), gently stir in potatoes, chill covered about 1 hour.
  3. Fold in cashews and sprinkle with chives -- enjoy!

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