• 12servings
  • 40minutes
  • 130calories

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Ingredients Jump to Instructions ↓

  1. 3 pound(s) (3 large) sweet potatoes , peeled and cut into 1-inch chunks

  2. 1 lemon

  3. 2/3 cup(s) buttermilk

  4. 1/4 cup(s) light mayonnaise

  5. Salt and pepper

  6. 3 stalk(s) celery , thinly sliced 25 cup(s) red onion , minced 25 cup(s) loosely packed fresh parsley leaves , chopped

Instructions Jump to Ingredients ↑

  1. In 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until potatoes are just tender.

  2. Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, whisk lemon peel and juice with buttermilk, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Stir in celery, onion, and parsley.

  3. Drain potatoes; cool 10 minutes. Add to dressing in bowl and gently stir until potatoes are well coated. Makes about 8 cups. Spoon potato salad into large container with tight-fitting lid. Can be refrigerated up to 1 day.


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