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    Chilled Sweet Potato Salad


    Source of Recipe


    Arizona Republic

    List of Ingredients




    4 cups sweet potato (about 4 large potatoes), 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, or to taste
    1/2 teaspoon salt, or to taste
    1/2 cup celery, chopped
    1/2 cup sweet pickles, chopped
    2/3 cup sweet onion (Vidalia, Bermuda, Spanish red or other variety), chopped
    Crisp salad greens, rinsed and drained

    Recipe



    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.

    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.

    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.

    Makes 4 to 6 servings.


 

 

 


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