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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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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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