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Harvest Potato Salad

Harvest Potato Salad

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

Serves: 14 (Serving= 1/2 cup)


  • 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


  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.