Vadalia Sweet Potato Salad
Posted by: Jerseygirl Thu, 9 Jun 2005, at 5:44 a.m.
4 cups cubed sweet potato (about 4 large potatoes)
1 cup sour cream
2 Tablespoons chopped fresh parsley
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 chopped celery
1/2 cup chopped sweet pickles
2/3 cup chopped sweet onion (Vidalia, Bermuda, Spanish red, or other variety)
Crisp salad greens, rinsed and dried
1 In 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 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
4. Turn chilled salad out onto a bed of greens, spoon the reserved dressing over
the top and serve.