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.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.