Frenchside
French Potato Salad
From The household (of the Detroit free press), 1886
Serves 6
Onions or garlic can enhance flavor.
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 501. The excerpt below is the record exactly as published.
FRENCH POTATO SALAD. The potatoes are first put into cold water in their jackets, with a good teaspoonf ul of salt added to a dozen potatoes. They are then allowed to boil up, and afterward left to simmer gently until quite tender. When cold they are peeled and cut up into rounds as thin as possible, which are laid in a dish, well seasoned with salt and pepper, sprinkled with plenty of finely-chopped parsley, and then saturated with oil and vinegar. In other salads, vinegar is used in .about the proportion of one to four of oil ; but potatoes require a great deal more — in fact, an almost equal quantity of each, not less in any case than three spoonfuls of vinegar
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Cook this with the app: pantry check, scaling, and the assistant.