I created this recipe to take to our church picnic last week It was a hit!

Curried Sweet Potato Salad
yields 6-8 servings
Ingredients:
• 3 - 4 sweet potatoes, peeled and chopped into 1-inch pieces
• 1/2 cup mayonnaise
• 1 – 2 T curry powder
• ½ tsp cayenne pepper
• 2 T Dijon mustard
• 2 T Honey
• 1 T Cider Vinegar
• 1/2 cup raisins
• ½ cup dried cranberries
• 2 bunches chopped green onions
• 3 – 4 ribs Celery, diced
• Zest of 3 oranges
• Chopped Cilantro for garnish
Directions:
1. Place cubed potatoes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook until the potatoes are tender but not mushy, about 10-15 minutes. Drain cooked potatoes.
2. While potatoes are draining, stir together the remaining ingredients in a large bowl. While the potatoes are still warm, add them to the dressing ingredients and stir gently to evenly coat the potatoes.
3. Chill in the refrigerator (preferably overnight) to allow flavors to meld.