Bolivia Salad

Ingredients

• 1 1/4 cups cold boiled potatoes
• 3 hard-boiled eggs
• 1 1/2 teaspoons finely chopped red peppers
• 1 1/2 tablespoons chopped chives
• cream dressing

Method

1. 1

   Combine cold boiled potatoes, chopped hard-boiled eggs, red peppers, and chives.

2. 2

   Pour cream dressing over and serve in nests of lettuce leaves.

Nutrition per serving

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 304. The excerpt below is the record exactly as published.

BOLIVIA SALAD.— Add to 114 cups cold boiled potatoes, cut in y^ inch cubes, 3 hard-^boiled eggs, finely chopped, Ij/^ tea- spoons finely chopped red peppers, Ij^ tablespoons chopped chives. Pour over cream dressing, and serve in nests of lettuce leaves. — Mrs. W. H. Willis, Glencoe, 111. • BRAZILIAN SALAD. — Remove skin and seeds from white grapes and cut in halves, lengthwise. Add an equal quantity of shredded fresh pineapple; apples, pared, cored and cut in sniall pieces; then add one-fourth the quantity of Brazil nuts, broken in pieces. Mix thoroughly, and season with lemon juice. Moisten with cream mayonnaise dressing. — Mrs. W. H. Willis, Glencoe, 111. CABBAGE SALAD. — Chop or shred, a red or white cabbage fine, sprinkle with salt, and add salad dressing, garnish with hard- boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.