Chilled Sweet Potato Salad W/sweet Pickles And

Ready in 1 hour

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1/8 ts Dill
1/2 c Sweet pickles; chopped
4 c Sweet potato; cubed (about 4
1/2 ts Celery seed
1 tb Lemon juice; fresh
1/4 ts Paprika
2 tb Fresh parsley; chopped
1 ts Ugar
Salad greens; crisp, rinsed,
1 c Sour cream
1/4 ts Ground white pepper; or to
3/4 c Sweet onion; chopped
1/2 ts Salt; or adjust amount to taste
1/2 c Celery; chopped

Original recipe makes 4 Servings



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" on May 16, 1998

Calories Per Serving: 96 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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