| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Salads, And, Dressings |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Cubed sweet potatoes |
| 1 |
c |
Sour cream |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Celery seed |
| 1/8 |
ts |
Dill |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Ground white pepper |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped sweet pickles |
| 2/3 |
c |
Chopped sweet onion (vidalia is best) |
|
|
Salad greens |
INSTRUCTIONS
Cook cubed sweet potatoes in boiling water till tender but still a little
firm. Cool. In a bowl combine sour cream, parsley, lemon juice, sugar,
celery seed and dill, paprika, pepper, and salt and mix to combine. Set
aside. In a large bowl combine cooled sweet potatoes, celery, pickles and
onion. Add all but 2 tablespoons of the sour cream dressing to the potato
mixture and mix well. Cover and refrigerate overnight or till thoroughly
chilled. Mound the salad over fresh greens and spoon the remaining dressing
over the top. Yummy in the Tummy!!
Recipe by: Tootie's Special Recipe Collection
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on Nov 24, 1997
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