Potato Salad

Ingredients

• One quart of potatoes
• one small white onion
• two teaspoonfuls of olive oil
• pepper
• salt
• a little parsley
• one-half cup of weak vinegar

Method

1. 1

   After potatoes are cold, cut up in small pieces.

2. 2

   Chop the onion and parsley fine, and mix all together.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 47. The excerpt below is the record exactly as published.

One quart of potatoes, boiled with skins on, one small white onion, two teaspoonfuls of olive oil, pepper and salt, and a little parsley, one-half cup of weak vinegar. After potatoes are cold, cut up in small pieces. Chop the onion and parsley fine, and mix all together. GERMAN POTATO SALAD. Boil six good sized potatoes, peel and slice while hot, and pour over the following: Cut .one-half pound lean bacon in small dice and iry brown. Season potatoes with salt, pepper and finely sliced onion. Mix thoroughly with the bacon fat and dice, and then add one-half cup white vinegar. Garnish with sliced hard-boiled eggs. EGG SALAD: Twelve hard-boiled eggs, one-half pint cream, butter the size of an egg, a little parsley

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