Dutch Potato Salad
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 76. The excerpt below is the record exactly as published.
Dutch Potato Salad. Slice some cold boiled potatoes. Put them in a salad bowl, add some minced onion, shredded lettuce and chopped parsley. Season with salt and paprika. Cut a piece of bacon into shreds, fry it to a golden colour, add some cider vinegar and pour it while hot over the salad. Thoroughly mix the salad and range it in a bowl. Sprinkle with chopped chives
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