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| What You Need: |
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4 cups cubed or sliced warm, peeled, and cooked arrowhead tubers
1 onion, peeled and chopped
1 cup diced green pepper
¼ cup salad oil
2 to 3 tablespoons cider vinegar
Salt, pepper to taste
3 tablespoons chopped fresh parsley
2 hard-cooked eggs, shelled and cut into wedges
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| How To Cook: |
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1. Combine arrowhead, onion, and green pepper in a medium ball.
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2. Mix oil, vinegar, salt, and pepper; pour over salad and mix well.
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3. Allow to stand at room temperature 1 hour or longer to blend favor.
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4. Serve sprinkled with parsley and garnished with egg wedges.
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