Potato Salad

Ingredients

• a quart of cut potatoes
• a teaspoon of salt
• a saltspoon of pepper
• 3 tablespoons of oil
• 3 of vinegar
• 4 hard-boiled eggs

Method

1. 1

   Cut cold boiled potatoes in dice and marinate in a French dressing.

2. 2

   Chill thoroughly, arrange in a tasteful manner, and garnish with parsley, chopped pickled beets, and sliced hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 159. The excerpt below is the record exactly as published.

potato salad; sprinkle on mustard and cress and dress with oil, tarragon vinegar, salt, pep- per and a little grated horseradish. Another way is to mix sprigs of cress, endive, young onions and radishes with okra, and cover with any salad dressing liked. PEPPERS SALAD — Take boiled peppers, cut them into strips, add a few drops of onion juice and cover with a French dressing. It goes well with hot or cold meala. SALADS 209 POTATO SALAD.— Cut cold boiled potatoes in dice and "rwar- inate'''' in a French dressing; chill thoroughly, then arrange in a tasteful manner, and garnish with parsley, chopped pickled beets, and hard*boiled eggs, sliced. For a quart of cut potatoes, a teaspoon of salt, a saltspoon of pepper, 3 tablespoons of oil, and 3 of vinegar, are required for the dressing, and 4 hard=boiled eggs. This is a tasteful dish of white, yellow, red, and green. POTATO SALAD, No. 2 — Chop 1 large or 2 small onions very fine; add 12 cold boiled potatoes and chop also; if lettuce is to be had, chop a head or more with the onion — if not, take the tender green leaves of a cabbage. Pour on the boiled dressing given among our dressings, and put curled lettuce around the edges and slices of cold boiled egg on top. POTATO SALAD WITH EQQS— Cut cold potatoes finely, and mix with French salad dressing; place on a garnished platter, and coyer with slices of hard-boiled eggs. Good for a luncheon or sup- per dish in hot weather. RUSSIAN SALAD.— Out up very small, equal quantities of any cold vegetables, adding lettuce, endive and cress, if you have them; add any cold flaked fish, mix all well in a bowl with mayonnaise sauce, turn out into the dish in which it is to be served, and garnish with olives, filleted anchovies and lemon jelly. SALAD IN JELLY — Fill a mold with a lemon or other gelatine jelly; when cold, cut out most of the center, leaving a shell of jelly, fill it with salad, and serve. SALSIFY SALAD — Chop cold boiled salsify, and pour over it a French or mayonnaise dressing. Or (2) it can be combined with other cold boiled vegetables, such as cauliflower, carrots, beans or potatoes, and then the salad dressing added. SPINACH SALAD. — Take cold boiled spinach, mince fine, cover with a French salad dressing, and garnish with sliced hard-boiled eggs

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