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Cold Sweet Potato Salad presented by The Oxford House Inn
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Peel & cut 4 large sweet potatoes into 2" cubes, then boil
in water till semi-soft. Rinse in cold water, drizzle with 1/2
cup vinegar & chill overnight.
Next day, chop 1 cup celery, 1/2 cup fresh chives, 1/2 cup
red pepper, 1/2 cup green pepper, 1 TBSP chopped fresh tarragon,
1 TBS chopped fresh mint, 1TBSP parsley and 1/2 cup chopped sweet
yellow onion, then stir all into 1-2 cups of mayonnaise,
(mayonnaise amount at your discretion).
Then stir mayonnaise mixture into the cold sweet potatoes.
Add salt & pepper to taste. Serves 6 - 8.
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The Oxford House Inn
Fryeburg, Maine
Full service inn with spectacular view, 4 guest rooms, 50 seat restaurant & Culinary Institute of America graduate owner.
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Click here for pictures and information about the inn.
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More The Oxford House Inn Recipes:
Pumpkin Blueberry Bread |
Scallops L'Orange
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