For the Creamy Harvest Dressing:

1 can (about 15 ounces) sweet potatoes or yams in light syrup, drained
1 slice yellow onion, 1/2-inch thick
3/4 cup apple juice
1/2 cup orange juice
1/4 cup red-wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pumpkin-pie spice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried thyme
2 tablespoons chopped, flat-leaf (Italian) parsley

For the salad:

3 pounds Yukon gold potatoes, washed, cut in 1 1/2-inch chunks
1 small red onion, finely chopped
3 ribs celery, peeled and finely diced
2 bacon strips, cooked crisp, fat drained and crumbled

To make the dressing, purée all of the dressing ingredients, except for the parsley, in a blender or food processor until smooth; stir in the parsley.

Boil the potatoes in a large pot of water until tender, about 15 minutes; drain. While still hot toss the potatoes, onion, celery, bacon and the dressing prepared before; set aside to cool.

Servings: 12

Submitted by: Canned Food Alliance