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Sweet Potato and Ginger Salad

Sweet Potato and Ginger Salad recipe
photo by:kraft
Here's an elegant take on everyone's favorite salad, with sweet potatoes, creamy dressing and grated fresh gingerroot.
time
prep:
30 min
total:
3 hr 30 min
servings
total:
6 servings
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posted:
4/6/2014
Delicious variation. Caution: watch the potatoes carefully as you steam them. They soften faster than red skins. About eight minutes should keep them firm yet sufficiently cooked.
posted:
6/28/2006
The people I served it to said it was good, but I think they were just being nice : )
posted:
8/8/2005
This is a good alternative to plain old potato salad but next time I make it I think I will use a dash of pumpkin pie spice to kick it up a notch.
posted:
7/27/2005
Too much ginger!
posted:
4/2/2005
I served this to 6 girlfriends at lunch and all raved about it and went back for second servings. Two of the girls asked me for the recipe and another asked me to make it again for a pot-luck at her house. My husband also loves it.
posted:
9/25/2004
It's very very good. I like the flavor.
posted:
9/10/2004
This salad tasted good but was not eye appealing at all. My sweet potatoes were so mushy that they turned to mashed sweet potatoes. Maybe it would work better to steam the sweet potatoes so they don't get so overly soft from the boiling method.
posted:
8/25/2004
The sweet potatoes need to be cooked and completely thawed before cuting them. Other than that this was a great change from the traditional potato salad you see at picnics all summer long. My family really liked it.
posted:
7/24/2004
Absolutely delicious! Great change from regular American potato salad! My Father always makes the potato salad, this time it was my turn!! And, I completely agree w/ Kelly! More low fat, not low carb!!
posted:
7/23/2004
Just got it. Looking forward to a DIFFERENT potato salad. Will take it to our church picnic too. Would have been great for my parents restaurant. (Wish the values on your Nutrition chart weren't always off the right edge of the page.) <<< Response from Kraft Kitchens Expert, Colette ~ Please use the printer-friendly feature when printing a recipe >>>
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