This recipe for New Orleans Salad, by Sally Fagerlind, is from Healthy Choices,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 sweet potatoes, 6 green onions (finely chopped), 2 yellow bell peppers (sliced in strips), 2 red bell peppers (sliced in strips), 1 green bell pepper (sliced n strips).
Dressing: 1/4 c red wine vinegar, 1 tbsp sugar, 1/3 c Dijon mustard, dash cayenne pepper, dash salt, 1/2 c olive oil.
Wash and peel potatoes. Cut into one inch cubes. Steam 10-15 minutes (keep them firm). Cool. Combine onion and peppers and mix with cooled potatoes. Make the dressing by mixing all (oil last) in a food processor. Pour oil into food processor slowly while processing until well blended. Toss with salad and chill.
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