pescatariangluten-freenut-freeegg-freesoy-free
Potato Salad
From Soyer's standard cookery, 1912
Serves 4
Better than if made of cold potatoes.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 217. The excerpt below is the record exactly as published.
Potato Salad. Take sufficient boiled potatoes, cut them in slices and while still hot at once dress them with oil, vinegar, pepper and salt, and minced parsley, or any herbs that may be liked. But- ter or cream may be used in place of the oil, and some people add finely-sliced gherkins and beetroot with capers and minced anchovies
Cook this with the app: pantry check, scaling, and the assistant.