| 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
A Message from our Provider:
“You’ve never cried alone. Jesus is always there”