Potato Salad

Ingredients

• 1 quart new potatoes
• 1 tablespoon chopped parsley
• 1 tablespoon oil
• 2 tablespoons vinegar
• 1 onion
• 2 stalks celery
• 1 tablespoon capers
• Salt and pepper
• Thin mayonnaise or boiled dressing

Method

1. 1

   Boil potatoes until done but not too soft, slice when cooked, and add oil and vinegar.

2. 2

   Chop onion and celery very fine, and add with capers, parsley, and salt and pepper to taste.

3. 3

   Pour a thin mayonnaise over the potatoes, mixing thoroughly with a wooden spoon.

4. 4

   Garnish with lettuce, lemon pieces, and cut beets.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 49. The excerpt below is the record exactly as published.

Mayonnaise or boiled dressing combined Lettuce leaves Mix the ingredients wtII and serv^e on crisp lettuce leaves. The grated carrot may be combined also with cold boiled peas, with chopped nuts and apples, or with onions and radishes. CUCUMBER JELLY SALAD 1 pint grated cucumber 2 teaspoons cold w-ater Salt and paprik"«, 6 halves of walnut-meats 2 tablespoons vinegar Mayonnaise I tablespoon oil Lettuce leaves I teaspoon gelatin Peel cucumbers, removing most of the white as well as the green skin. Grate enough to give one pint and season with salt, paprika, vinegar and oil. Add gelatin mixed with cold water. Place over the fire until warm and well mixed, not boiled. In the bottom of individual molds put a half kernel of walnut, then pour in the cucumber mixture and set on the ice to cool. When ready to serve, turn each mold on to a nest of young lettuce leaves, and add a spoonful of mayonnaise. LETTUCE SALAD Choose for this the crisp center of the lettuce. Wash it, dry it well, pull to pieces or cut it into four or six sections, and arrange it in a salad-bowl. Pour over the center of the dish any dressing preferred. ^Mayonnaise is frequently used, but with a heavy dinner the French dressing is to be preferred to any other. Rus- sian dressing is very much used. The following vegetables may be used instead of lettuce: endive, peppergrass, watercress, nasturtium blossoms, sorrel, dandelion, escarole, and romaine. 116 NEW DELINEATOR RECIPES POTATO SALAD I quart new potatoes I tablespoon chopped parsley I tablespoon oil Salt and pepper 2 tablespoons vinegar Thin mayonnaise or boiled I onion dressing 2 stalks celery Cut beets Lemon Lettuce I tablespoon capers

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