Bolivia Salad

Ingredients

• two cups of boiled potatoes
• three hard eggs
• two tablespoons of chopped pimientoes
• two tablespoons of chopped green pepper
• two tablespoons of celery
• half a tablespoon of chopped chives
• Mix with French dressing
• an additional tablespoon of vinegar

Method

1. 1

   Mix boiled potatoes with chopped hard eggs, pimientoes, green pepper, celery, and chives.

2. 2

   Mix with French dressing and additional vinegar, and let stand for at least an hour before serving.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 60. The excerpt below is the record exactly as published.

BOLIVIA SALAD \) Mix two cups of boiled potatoes, cut in small cubes, with three hard eggs, chopped coarsely, two tablespoons of chopped pimientoes, two of chopped green pepper, two of celery, shredded, and half a tablespoon of chopped chives. Mix with French dressing and an additional tablespoon of vinegar and let stand for at least an hour before serving. 392. CALIFORNIA SALAD Mix the pulp of half a grapefruit with a cup of Malaga grapes, peeled and seeded, two or three cups of Thomp- son's seedless grapes, and two slices of canned pineapple. SALADS AND COLD DISHES in cut up. Place in a salad bowl on a bed of crisp lettuce and cover with half a cup of French dressing. 393. CAPPONATA— ITALIAN Soak two Italian sea-biscuit in boiling water until soft, but not broken ; then drain on a napkin. Place in a salad bowl and strew over with a cup of stoned ripe olives, two tablespoons of capers

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