Sweet Potato Salad with Pineapple
2 large sweet potatoes, peeled and cut into 1/4" - 1/2" cubes
2 stalks celery, diced
1 red bell pepper, diced
1 bunch green onions, sliced
1 cup fresh or canned pineapple, cut into 1/2" tidbits
1 cup cooked, chilled barley
1 cup yogurt or fat-free mayonnaise
1/4 cup bottled mango chutney (optional)
1/4 cup chopped fresh mint leaves
or flat parsley leaves (optional)
Cook the sweet potato cubes until they are just tender: either steam them in a steamer for 8-10 minutes, or cook them in a pot of boiling water for about 5 minutes. Rinse under cold water to stop the cooking; drain.
Combine the sweet potato cubes with the remaining ingredients. Serve at room temperature or chilled.
4-6 servings