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Ingredients
- 4 c. Cubed sweet potatoes
- 1 c. Lowfat sour cream
- 2 Tbsp. Minced fresh parsley
- 1 Tbsp. Lemon juice
- 1 tsp Sugar
- 1/2 tsp Celery seed
- 1/8 tsp Dill
- 1/4 tsp Paprika
- 1/4 tsp Grnd white pepper
- 1/2 tsp Salt
- 1/2 c. Minced celery
- 1/2 c. Minced sweet pickles
- 2/3 c. Minced sweet onion (vidalia is best) Salad greens
Directions
- Cook cubed sweet potatoes in boiling water until tender but still a little hard. Cold. In a bowl combine lowfat sour cream, parsley, lemon juice, sugar, celery seed and dill, paprika, pepper, and salt and mix to combine. Set aside. In a large bowl combine cooled 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 until thoroughly chilled. Mound the salad over fresh greens and spoon the remaining dressing over the top. Yummy in the Tummy!!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 883g | |
| Calories 865 | |
| Calories from Fat 406 | 47% |
| Total Fat 46.25g | 58% |
| Saturated Fat 26.65g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 1612mg | 67% |
| Potassium 2089mg | 60% |
| Total Carbs 104.89g | 28% |
| Dietary Fiber 15.2g | 51% |
| Sugars 37.69g | 25% |
| Protein 13.26g | 21% |
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