Chilled sweet potato salad w/sweet pickles &

4 Servings

Ingredients

Quantity Ingredient
-Sue Woodward
4 cups Sweet potato; cubed (about 4 lg)
1 cup Sour cream
2 tablespoons Fresh parsley; chopped
1 tablespoon Lemon juice; fresh
1 teaspoon Ugar
½ teaspoon Celery seed
⅛ teaspoon Dill
¼ teaspoon Paprika
¼ teaspoon Ground white pepper; or to taste
½ teaspoon Salt; or to taste
½ cup Celery; chopped
½ cup Sweet pickles; chopped
¾ cup Sweet onion; chopped
Salad greens; crisp, rinsed, dried

Directions

In a lg. pot of boiling water, cook the cubed sweet potatoes until they are tender but still offer some resistance when pierced with a fork, about 8 to 10 mins. Set aside to cool. In a small bowl, combine the sour cream, parsley, lemon juice, sugar, celery seed, dill, paprika, pepper, and salt; and mix. Combine sweet potatoes, celery, pickles, and onion. Add all but 2 tbsp of the sour cream dressing to the potato mixture and mix well. Cover and refrigerate overnight or at least until thoroughly chilled. Turn chilled salad out onto a bed of greens; spoon the reserved dressing over the top and serve. Yield - 4 to 6 servings.

Source: TPA Trib (1/15/98)

Related recipes