Potato Salad
From The table, 1889
Serves 3
Wipe the bowl neatly with a napkin before serving.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 258. The excerpt below is the record exactly as published.
Potato Salad. — Peel ten medium-sized, sound, freshly cooked potatoes ; cut them into small slices, lay them in a salad-bowl, and add a finely chopped onion and a teaspoonful of chopped parsley. Season with a pinch and a half of salt, one pinch of peppet, half a gill of vinegar, and three tablespoonfuls of sweet oil, then mix thoroughly and gently with a spoon and fork, without breaking the potatoes. Wipe the bowl neatly with a napkin, and send the salad to the table. 1074. Herring Salad. — Take three medium-sized smoked herrings, lay them on the corner of the stove for half a minute on each side, then tear off the skin, cut off the heads, and split them in two ; remove the bones, and cut them up into small square pieces. Place them in a salad- bowl with half a hashed onion, two hard-boiled eggs, cut in pieces, a cold boiled potato cut the same, and a teaspoonful of chopped parsley. Season with half a pinch of salt, one pinch of pepper
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