Sweet Potato Salad
Cooked sweet potato added to a lettuce mixture and served.
Equipment
- Chopping Board
- Sharp knife
- Sauce Pan (2)
- Glass Mixing Bowl
- Small bowl
- Rubber spatula
Ingredients
- 2 Large Sweet Potatoes Diced
- 7 Quail Eggs
- 2 Tbsp Mayonnaise
- 1 Tbsp Mustard
- ½ Cup Black Olives
- 2 Medium Tomatoes Diced
- 1 Small Red Onion Sliced
- 2 Cloves of Garlic Minced
- ½ Cup French Beans Lettuce
- 1 Tbsp Lemon Juice
- 1 Tsp Black Pepper
- 3 Tbsp Olive Oil
- Salt
Instructions
- Bring sweet potatoes to a boil for 10 minutes, drain and set aside.
- Cook quail eggs for 5 minutes, remove shells, cut into halve and set aside.
- Bring water to a boil, add french beans, let boil over strain and blanch with ice.
- Pour lettuce into a mixing bowl, add tomatoes, french beans, black olives, onion, olive oil, stir and set aside.
- Pour mayonnaise into a mixing bowl, add mustard, garlic, lemon juice, black pepper, salt, olive oil, whisk together and set aside.
- Add cooked sweet potatoes to the lettuce mixture and toss to mix.
- Sweet potato salad is ready. Top with quail eggs, mayonnaise dressing and serve.