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)