Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | -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 |
\N \N | Salad greens; crisp, rinsed, dried |
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)