3 lbs sweet potatoes (peeled and cut into 1" chunks)
1 lemon
2/3 cups buttermilk
1/4 cup Miracle Whip
Salt and pepper
3 stalks celery, thinly sliced
1/4 cup red onion, minced
1/4 cup loosely packed fresh parsley leaves, chopped
In a 6 quart saucepan, 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.
Meanwhile, from lemon, grate 1 tsp peel and squeeze 1 Tbsp juice. In large bowl, whisk lemon peel and juice with buttermilk, Miracle Whip, 1/2 tsp salt, and 1/4 tsp ground black pepper. Stir in celery, onion and parsley.
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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