Potato Salad

Ingredients

• Eight large potatoes
• two tablespoonfuls of vinegar
• one-half of a Bermuda onion
• one tablespoonful of chopped parsley
• yolks of two eggs
• one gill of salad oil
• one teaspoonful of white pepper
• one teaspoonful of salt
• one head of lettuce

Method

1. 1

   Boil potatoes in cold water until tender, then cool and cut into slices.

2. 2

   Mix with parsley and onion, then add vinegar, pepper, and salt.

3. 3

   In a separate bowl, mix egg yolks with salad oil until creamy, then pour over the salad and garnish with lettuce.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 53. The excerpt below is the record exactly as published.

Potato Salad.— Eight large potatoes, two table- spoonfuls of vinegar, one-half of a Bermuda onion, one tablespoonful of chopped parsley, yolks of two eggs, one gill of salad oil, one teaspoonful of white pepper, one tea- spoonful of salt, one head of lettuce. Wash and pare the potatoes, and put them to boil in a saucepan containing as much cold water as will nicely cover them. Boil them until tender but not broken on the surfaces, when the water must be drained off, and the potatoes allowed to get quite cold. Cut them first into quarters, and then these quarters into slices, place the slices into a salad bowl, sprinkle over them the chopped parsley and also the onion which must have been chopped exceedingly fine, when the vinegar, pepper and salt must be added and all tossed with a fork until thor- oughly mixed. Put now into a small bowl the yolks of egg, and drop in thereafter the salad oil, drop by drop, stirring all until it comes to a cream, when the mixture SHRIMP SALAD, 119 must be poured over the salad in the salad bowl, and the dish garnished with the fresh green leaves of the lettuce. Shrimp Salad. — One can of shrimps, two heads of lettuce, one gill of salad oil, one tablespoonful of vine- ' gar, one teaspoonful of salt

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