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Chilled Sweet Potato Salad
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A full flavored fall salad that everyone can enjoy.
|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|
- 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.
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