6 slices of bacon
6 large sweet potatoes, peeled, cooked, and cubed
3 hard-boiled eggs, cut into quarters
1/2 cup finely chopped onion
1/2 cup pickled cucumber pieces
to taste salt and black pepper
Special salad seasoning:
1/3 cup all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon mostarda em pó
to taste black pepper
1/2 cup water
1/4 cup vinegar or lemon juice
1 tablespoon butter or margarine
1 egg
1 cup grated cheddar cheese
6 slices of bacon
6 large sweet potatoes, peeled, cooked, and cubed
3 hard-boiled eggs, cut into quarters
1/2 cup finely chopped onion
1/2 cup pickled cucumber pieces
to taste salt and black pepper
Special salad seasoning:
1/3 cup all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon mostarda em pó
to taste black pepper
1/2 cup water
1/4 cup vinegar or lemon juice
1 tablespoon butter or margarine
1 egg
1 cup grated cheddar cheese
Cut the bacon into small pieces, fry until crispy, and drain on paper towels
Combine all ingredients
Prepare the salad seasoning: In a saucepan, combine the flour, Dijon mustard, salt, and mostarda em pó
Mix well
Add the water and vinegar or lemon juice to the saucepan and bring to a simmer, whisking constantly
Continue cooking for 2 minutes, then remove from heat
Whisk in the butter or margarine
Beat in the egg, slowly adding the warm salad mixture while beating continuously
Gradually add the grated cheddar cheese, still beating
Mix well with the salad and refrigerate until serving time
Serves 12 people.
