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  • Chilled Sweet Potato Salad With Sweet Pickles And

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    Chilled Sweet Potato Salad With Sweet Pickles And
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 c. Sweet potato, cubed (about 4 lg)
    • 1 c. Lowfat sour cream
    • 2 Tbsp. Fresh parsley, minced
    • 1 Tbsp. Lemon juice, fresh
    • 1 tsp Ugar
    • 1/2 tsp Celery seed
    • 1/8 tsp Dill
    • 1/4 tsp Paprika
    • 1/4 tsp Grnd white pepper, or possibly to taste
    • 1/2 tsp Salt, or possibly to taste
    • 1/2 c. Celery, minced
    • 1/2 c. Sweet pickles, minced
    • 3/4 c. Sweet onion, minced Salad greens, crisp, rinsed, dry

    Directions

    1. In a lg. pot of boiling water, cook the cubed sweet potatoes till they are tender but still offer some resistance when pierced with a fork, about 8 to 10 mins. Set aside to cold. In a small bowl, combine the lowfat sour cream, parsley, lemon juice, sugar, celery seed, dill, paprika, pepper, and salt; and mix. Combine sweet potatoes, celery, pickles, and onion. Add in all but 2 tbsp of the lowfat sour cream dressing to the potato mix and mix well. Cover and chill overnight or possibly at least till thoroughly chilled. Turn chilled salad out onto a bed of greens; spoon the reserved dressing over the top and serve.
    2. Yield - 4 to 6 servings.

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