Potato Salad
From The Common sense recipe book, 1898
Presented as published in 1898. 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 The Common sense recipe book (1898) by Sarah Allen, page 46. The excerpt below is the record exactly as published.
POTATOuSALAD: Cut in dice shapes cold beets and potatoes, and place on let- tuce leaves in your dish; over this pour three tablespoonfuls of oil and dressing made of French mustard, salt, pepper and vinegar
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