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Chilled Sweet Potato Salad

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Serves 6 | 

A full-flavored fall salad that everyone can enjoy.

Ingredients:

4 cups sweet potato, cubed
1 cup sour cream
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/2 teaspoon celery seed
1/8 teaspoon dill
1/4 teaspoon paprika
1/4 teaspoon ground white pepper
1/2 teaspoon salt
1/2 cup celery, chopped
1/2 cup sweet pickles, chopped
2/3 cup sweet onion, chopped
Crisp salad greens, rinsed and drained

Directions:

  1. In a large 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 minutes. Set aside to cool.
  2. In a small bowl, combine the sour cream, parsley, lemon juice, sugar, celery seed, dill, paprika, pepper and salt, and mix to combine. Set aside. In a large bowl, combine the cooled sweet potatoes, celery, pickles and onion.
  3. Add all but 2 tablespoons 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.
Course: Salad
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