Recipe - Chilled Sweet Potato Salad Wsweet Pickles And

Sue Woodward
4 cup Sweet potato; cubed (about 4
lg)
1 cup Sour cream
2 tablespoon Fresh parsley; chopped
1 tablespoon Lemon juice; fresh
1 teaspoon Ugar
One half teaspoon Celery seed
1/8 teaspoon Dill
One fourth teaspoon Paprika
One fourth teaspoon Ground white pepper; or to
taste
One half teaspoon Salt; or to taste
One half cup Celery; chopped
One half cup Sweet pickles; chopped
Three fourths cup Sweet onion; chopped
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)
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
May 16, 1998