Potato Salad
From La cuisine creole, 1885
Better without eggs.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 43. The excerpt below is the record exactly as published.
POTATO SALAD. Slice a pint of cold potatoes, put them in a dish^ chop over them six eschalots, pepper and sait them, and pour over them a dressing of two tablespoonfuls of oil, one of made mustard, and half a cup of vin^ar
Cook this with the app: pantry check, scaling, and the assistant.