Sweet Potato Apple Salad

• 6 medium sweet potatoes
• 1/4 c. orange juice
• 1 Tbsp. cider or white wine vinegar
• 1 Tbsp. finely chopped onion
• 1 tsp. grated orange peel
• 2 medium tart apples, chopped
• 1/2 c. olive or vegetable oil
• 1 Tbsp. sugar
• 1 Tbsp. Dijon mustard
• 1 1/2 tsp. poppy seeds
• 1/2 tsp. grated lemon peel
• 2 green onions, thinly sliced

1. In a large saucepan, cook sweet potatoes in boiling water until just tender, about 20 minutes.
2. Cool completely.
3. Meanwhile, in a jar with a tight-fitting lid, combine the next nine ingredients; shake well.
4. Peel potatoes; cut in half lengthwise, then into 1/2-inch slices.
5. In a 4-quart bowl, layer a fourth of the sweet potatoes, apples and onions; drizzle with a fourth of the salad dressing.
6. Repeat layers three times.
7. Refrigerate for 1 to 2 hours.
8. Toss before serving.
9. Yield:
10. 8 to 10 servings.

sweet potatoes, orange juice, cider, onion, tart apples, olive, sugar, mustard, poppy seeds, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35417 (may not work)