-Sue Woodward
4 cup Sweet potato, cubed (about 4 lg)
1 cup Sour cream
2 tbsp Fresh parsley, chopped
1 tbsp Lemon juice, fresh
1 tsp Ugar
1/2 tsp Celery seed
1/8 tsp Dill
1/4 tsp Paprika
1/4 tsp Ground white pepper, or to taste
1/2 tsp Salt, or to taste
1/2 cup Celery, chopped
1/2 cup Sweet pickles, chopped
3/4 cup Sweet onion, chopped
Salad greens, crisp, rinsed, dried
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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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