Sweet Potato Salad

4 pre-cooked, refrigerated, medium sweet potatoes (about 6 to 8 ounces each), recipe follows4 green onions (for about 2/3 cup sliced)2 ribs celery (for about 3/4 cup diced) 1/4 cup olive oilJuice of 1/2 lemonJuice of 1/2 orange, or 3 tablespoons breakfast-style orange juice1 tablespoon reduced-sodium soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 1/4 teaspoon seasoning salt, such as Lawry's 1/4 teaspoon black pepperPeel the sweet potatoes and cut them into bite-size pieces. Place the pieces in a large bowl. Thinly slice the green onions, including enough of the tender green tops to make about 2/3 cup. Add them to the bowl. Rinse and dice the celery and add it to the bowl. Set aside.Mix the oil, lemon juice, orange juice, soy sauce, garlic powder, chili powder, seasoning salt and pepper in a measuring cup. Whisk well. Pour over the potato mixture and stir gently to coat but avoid breaking up the potatoes. Serve at once, or refrigerate, covered, until ready to serve. Leftovers keep, refrigerated, for up to 3 days.Serves eight.Cook's note: This salad tastes even better a day after it's made.Nutrition values per serving: 165 calories, 7 g fat (1 g saturated), 25 g carbohydrates, 4 g fiber, 2 g protein, 0 cholesterol, 139 mg sodium.