Sweet Potato Salad with Pineapple and Jalapeño
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
We used unsweetened canned pineapple for a flavourful twist on a traditional picnic favourite. Hint: Cut the potatoes and the pineapple into the same size cubes.
Ingredients
Sweet potato
3 small, peeled and cut into 1-inch pieces
Pineapple
½ medium, cored and cubed (about 2 cups)
Jalapeño pepper
¼ small, finely minced (about 2 tsp; do not touch seeds with bare hands)
Fresh basil
2½ tbsp(s), fresh, chopped
Olive oil
2 tsp(s)
Soy sauce
4 tsp(s)
Diet ginger ale
¼ cup(s)
Instructions
1
Steam potatoes until tender but not mushy, about 12 to 15 minutes; cool to room temperature. Place potatoes in a medium bowl; add pineapple.
2
Combine remaining ingredients in a cup; mix well. Pour dressing over potato mixture and toss to coat. Yields about 1 cup per serving.
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