Bolivia Potato Salad
This easy recipe comes from Fannie Farmer's famous Boston Cooking School Cook Book, first published in 1896 at the height of the Gilded Age
Servings 4 servings
Calories 116kcal
Ingredients
- 1.5 cups potatoes peeled, boiled, cooled and cut in .5" cubes
- 3 large eggs hard boiled, finely chopped
- 1.5 tbsp. red peppers finely chopped
- 1.5 tbdp. fresh chives, chopped
- 1 cup lettuce leaves
Instructions
- Mix ingredients in a medium sized bowl.
- Pour over Cream Dressing (recipe below) and serve in nests of lettuce leaves.
Nutrition
Serving: 20g | Calories: 116kcal | Carbohydrates: 14g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 58mg | Potassium: 395mg | Fiber: 2g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 1mg