Potato and Beetroot Salad

Ingredients

• 4 or 5 cooked potatoes
• 1 cooked beetroot
• 1 tea-sp. chopped parsley
• 1 tea-sp. chopped shallot
• Salad dressing, No. 748 or 749

Method

1. 1

   When cold, remove the skins of the potatoes and cut them into thin slices.

2. 2

   Peel and slice the beetroot.

3. 3

   Arrange the slices of beetroot and potato neatly in a salad dish, sprinkling them with parsley and shallot.

4. 4

   Pour the dressing slowly over and keep in a cool place for half an hour before serving.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 287. The excerpt below is the record exactly as published.

Potato and Beetroot Salad (Salade de Pommes de Terre et Betterave) 4 or 5 cooked potatoes. 1 cooked beetroot. 1 tea-sp. chopped parsley. 1 tea-sp. chopped shal- lot. Salad dressing, No. 748 or 749. Potatoes for a salad should be waxy, not mealy ; new potatoes, or Dutch or German potatoes are the best. When cold, remove the skins and cut them in thin slices. Also peel and slice the beet- root. If a dainty-looking salad is wanted the slices should be cut with a round cutter to make them VEGETABLES AND SALADS 181 even in shape. Arrange the slices of beetroot and potato neatly in a salad dish, sprinkling them with the parsley and shallot. Pour the dressing slowly over and keep in a cool place for £ hour before serving. Note. — A little lettuce, endive, or hard-boiled egg may be used as a garnish, and chopped capers or pickled gherkins sprinkled over. Potatoes also make a very good salad by themselves, or tomatoes peeled and cut in slices may be used instead of the beetroot. 666. Salmon Salad (Salade de Saumon) Take the remains of cooked salmon, remove from them all skin and bone and break up the fish into flakes. Pile it up in a salad dish in the form of a pyramid, and coat it with mayonnaise sauce or with salad dressing (Recipe 749). Allow this to stand in a cool place for | hour at least, then decorate round the base with some small curly lettuce leaves and sections of hard-boiled egg, and stand the heart of the lettuce on the top. Finely sliced radish, tomato, or cress may also De used for gar- nishing. 667. Tomato Salad (Salade de Tomates) 3 or 4 tomatoes. | 1 tea-sp. chopped shallot

Cook this with the app: pantry check, scaling, and the assistant.