MY goodness gracious......THIS is such a yummy potato salad. I am making it as we speak for the SECOND time in two weeks. I found this recipe for the 4th July weekend where my daughter had come home from her family practice down in Killeen Texas. WE LOVED it then...and I just picked up the ingredients to make it once again today. THANKS ever so much for a WONDERFUL recipe. If you do not have sweet potatoes, I would say go ahead and use regular potatoes. The stronger dressing flavors will still come through beautifully.!!!!!

Reviewed On: Jul. 17, 2011

THIS is absolutely FANTASTIC....I do not know what THOSE people are talking about who said it turned out awful. I followed the directions to a "T" and it made my husband's birthday cake perfect last week and will make my husband's father day cake even more SPECTACULAR today!!!! The ONLY problem I found was that I ATE THE REST OF THE CAKE THE NEXT DAY because it was sooooo GOOD! AND I am one fussy eater! I like this version with 1 3/4 cups of sugar MUCH better than the version with 1 1/2 cups of sugar. Egg whites and flour NEED the extra sugar to give it that sweet taste. I WILL NEVER ever buy a store bought angel food cake again! My daughter had bought one for this past Memorial Day weekend and I could not eat the cake at all...ended up only eating the fruit placed on top. Three cheers for another recipe added to my recipe box. Thanks again! IT truly TRULY was wonderfu,l and I am indebted to you for a wonderful recipe! Carole in Plano

Reviewed On: Jun. 19, 2011

I really enjoyed this. It has been a recipe that I have done on my own in the past. The sour cream does make it taste so creamy. For those of you that like a bit more spice, try adding canned chopped chiles and chopped black olive. The browned onions give it good texture. Thanks for printing the recipe for all to use!

Reviewed On: Jan. 4, 2009