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Harvest Potato Salad

Sweet potatoes and apples blend together to create this tasty fall dish!

Serves: 14 (Serving= 1/2 cup)

Ingredients

• 5 cups cubed sweet potatoes (scrub clean and leave skin on)
• 3 cups cubed apples (sweet varieties)
• ½ cup chopped green onion
• ½ cup chopped dried cranberries (50% less sugar)
• ½ cup blue cheese crumbles
• ¼ cup orange juice
• 2 Tablespoons canola oil
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon Dijon mustard
• 1 Tablespoon poppy seeds
• ½ cup chopped pecans for garnish

Directions

1. Fill a large stock pot ¾ with water.  Bring water to boil over high heat.  Add sweet potatoes and cook for 5-6 minutes or until medium firmness.  They should pierce with a fork, but still remain semi-firm.  Drain and let cool. 
2. Add sweet potatoes, apples, onion, cranberries and blue cheese to a large bowl. 
3. In a small bowl, whisk orange juice, canola oil, vinegar, mustard and poppy seeds.  Pour over salad mixture and mix well. 
4. Garnish with chopped pecans.