Potato Salad

Ingredients

• Boil the potatoes in their skins
• a teaspoonful of salt
• half that quantity of pepper
• two tablespoonfuls of vinegar
• three or even four of oil
• a teaspoonful of chopped parsley

Method

1. 1

   Boil the potatoes in their skins, peel them, cut them into pieces twice the thickness of a fifty-cent piece, and put them into a salad bowl with cold meat.

2. 2

   Add salt, pepper, vinegar, oil, and chopped parsley.

3. 3

   You can vary this by adding chopped celery, pickles, olives, or anchovies.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 31. The excerpt below is the record exactly as published.

Potato salad is always procurable, and in summer at lunch, instead of the hot yegetable, or in winter when green salad is dear, is yery yaluable. It may be yaried by the addition, one day, of a few chopped pickles, an- other, a little onion, or celery, or parsley, or tarragon, a little rayigotte butter beaten to cream with the yinegar^ or with meat, as follows : Boil the potatoes in their skins, peel them, cut them into pieces twice the thickness of a fifty-cent piece, and put them into a salad bowl with cold meat (bouilli from soup is excellent) ; put to them a teaspoonful of salt, half that quantity of pepper, two tablespoonfuls of yinegar, three or eyen four of oil, and a teaspoonful of chopped parsley

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