Chilled Sweet Potato Salad

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

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.