Sweet-Potato Salad

Ingredients

• Boil 3 large sweet-potatoes
• add 2 stalks of celery, cut small
• 3 tablespoonfuls of oil
• 2 of vinegar
• salt and pepper to taste

Method

1. 1

   Boil 3 large sweet-potatoes; cut into squares; add 2 stalks of celery, cut small.

2. 2

   Pour over the following dressing: 3 tablespoonfuls of oil, 2 of vinegar, and salt and pepper to taste.

3. 3

   Garnish with olives and parsley.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 17. The excerpt below is the record exactly as published.

tablespoonfuls of oil. Mix thoroughly and pour over the potatoes; stir together, and serve. 72 COLD DISHES FOR HOT WEATHER PRINCE SALAD Cut a pint of cold boiled potatoes into small squares; add the same quantity of pickled cauliflower, minced fine. Mix 4 tablespoonfuls of vinegar, 1 tablespoonful of celery salt, 1 teaspoonf ul of made mustard, and 1 ounce of butter. Heat to the boil- ing-point; pour hot over the potatoes and cauliflower, stir lightly, and serve very cold. 8ALADE ANDAL0U8E Chop fine 1 Spanish onion and a large cu- cumber; peel 3 tomatoes, cut into small pieces, take out the seeds, and strain the juice from them. Dress in a salad-bowl with salt, pepper, oil, and vinegar, and let stand for an hour. Make a mound of grated bread crumbs, all white, and arrange the salad above it, following the shape. Garnish with laurel-leaves and olives. SALADE DE ORESSON Take fresh tomatoes of a bright red, re- move the seeds, pass the pulp which comes from the seeds through a sieve. Blend with SALADS 73 this liquor the yolks of 2 boiled eggs mixed with the yolk of a raw egg, and add salt, pepper, and mustard. Take the water- cresses, carefully cleaned and picked ; dress and season each separately ; then blend the two well. Do not mix until just before serving. Surround the tomatoes and cresses with lettuce -leaves. Pour a mayonnaise' dressing in the centre. SALADE DES HAEICOTS BLANCS Cook and strain white beans, and season with oil, vinegar, salt, pepper, a tablespoon- ful of cream, a tablespoonful of French mustard. SPINACH SALAD Place a quart of spinach leaves in a salad- bowl with a Spanish onion cut up fine and a little mint. Pour over half a pint of plain salad dressing, and garnish with hard-boiled eggs. STBING-BEAN SALAD (1.) String a pint of beans ; boil in salt water with an onion and a sprig of parsley. 74 COLD DISHES TOR HOT WEATHER Place the beans in a salad-bowl, sprinkle with minced salad herbs, pour over a plain dressing, and serve very cold. (2.) Cut the beans in four; place in a saucepan with cold water, and put on the fire; when the water comes to a boil the beans will be cooked ; let cool. Dress with a plain salad dressing. A little boiled onion may be added. SWEET-POTATO SALAD Boil 3 large sweet - potatoes ; cut into squares ; add 2 stalks of celery, cut small. . Pour over the following dressing ; 3 table- spoonfuls of oil, 2 of vinegar, and salt and pepper to taste

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