| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Salads | 4 | Servings | |
INGREDIENTS
| -Sue Woodward | ||
| 4 | c | Sweet potato; cubed (about 4 lg) |
| 1 | c | Sour cream |
| 2 | tb | Fresh parsley; chopped |
| 1 | tb | Lemon juice; fresh |
| 1 | ts | Ugar |
| 1/2 | ts | Celery seed |
| 1/8 | ts | Dill |
| 1/4 | ts | Paprika |
| 1/4 | ts | Ground white pepper; or to taste |
| 1/2 | ts | Salt; or to taste |
| 1/2 | c | Celery; chopped |
| 1/2 | c | Sweet pickles; chopped |
| 3/4 | c | Sweet onion; chopped |
| Salad greens; crisp, rinsed, dried |
INSTRUCTIONS
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) Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on May 16, 1998
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