Cozy sweet potato salad gets a savory boost from peppery leftover fried chicken.
In a large pot, add the sweet potato cubes and enough water to cover by a few inches. Season generously with kosher salt, and bring to a simmer over medium heat. Cook until the sweet potato is tender when poked with a knife, about 20 minutes; drain. Transfer to a baking sheet or large plate, and refrigerate until completely cool.
Meanwhile, make the dressing: In a medium bowl, add the mayonnaise, sour cream, mustard, lemon juice, hot sauce, pickles, celery, onion, and dill. Stir well to combine.In a large serving bowl, combine the cooled sweet potatoes and the chicken. Using a rubber spatula, gently fold in the dressing without smashing the potato pieces. Season with more lemon juice or kosher salt, if desired, and black pepper to taste . Garnish with more fresh dill and thinly sliced scallions, and serve immediately.
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