Potato Salad

Ingredients

• one quart of boiled potatoes
• one teaspoonful of chopped parsley
• three tablespoonfuls of vinegar
• six of oil
• three of hot water or stock
• one level tablespoonful of salt
• one-third of a teaspoonful of pepper
• one teaspoonful of onion juice

Method

1. 1

   Cut boiled potatoes into small cubes.

2. 2

   Mix with parsley and dressing.

3. 3

   Set aside in a cold place for an hour or more.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 226. The excerpt below is the record exactly as published.

Potato Salad. In no other salad is there such an opportunity for variety of combinations. The salad, though, of course, to be served cold, is always better for being made of hot potatoes. New potatoes — and when these are not in season, German potatoes — are best. A ripe, mealy potato breaks into crumbs, and spoils the appearance of the dish. Of course, it is not always convenient to obtain either new or German potatoes. In that case boil the potatoes a little less time than for most other purposes, — say twenty-five minutes, instead of thirty. Cold potatoes may be used. Here are a few combina- tions, and the housekeeper may enlarge upon them to any extent she pleases. Cut one quart of boiled potatoes into small cubes. Add to them one teaspoonful of chopped parsley, and 434 MISS PARLOA'S KITCHEN COMPANION. a dressing made with three table-spoonfuls of vinegar, six of oil, three of hot water or stock, one level table- spoonful of salt, one-third of a teaspoonful of pepper, and one teaspoonful of onion juice

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