Potato Beet Salad a la Edward
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Sprinkle with French dressing before serving.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 52. The excerpt below is the record exactly as published.
Potato Beet Salad a la Edward Salade de Betteraves aux Pommes a V Edouard Cook medium, even-sized potatoes unpeeled in water with some salt; leave them with the skin on until cold and then remove the skin and peel them with a fluted knife; with a potato scooper scoop them out, leaving room for the filling; sprinkle them with finely chopped parsley. Chop the pickled beets very fine and add to the cup of beets two spoons of mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.