Sweet Potato Salad with Lemony Buttermilk Dressing

1. 1

   In 6-quart saucepot, place potatoes and enough water to cover; heat to boiling over high heat.

2. 2

   Reduce heat to medium-low; cover and simmer 8 minutes or until potatoes are just tender.

3. 3

   Meanwhile, from lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice.

4. 4

   In large bowl, whisk lemon peel and juice with buttermilk, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

5. 5

   Stir in celery, onion, and parsley.

6. 6

   Drain potatoes; cool 10 minutes.

7. 7

   Add to dressing in bowl and gently stir until potatoes are well coated.

8. 8

   Spoon potato salad into large container with tight-fitting lid.

9. 9

   Can be refrigerated up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.