Potato Salad

Ingredients

• a small piece of onion
• new potatoes
• a little chopped parsley
• if liked, as before, tarragon

Method

1. 1

   Rub the bowl with onion or add chopped onion.

2. 2

   Slice the potatoes and place them in the bowl.

3. 3

   Add parsley and tarragon.

4. 4

   Dress the salad as directed for lettuce, adjusting vinegar to taste.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 53. The excerpt below is the record exactly as published.

potato salad, and is the best made from new potatoes, or rather from potatoes not too old and floury. Considering the number of houses where potatoes are left from the early dinner, and where Salads. t "l 1 JJ there is afterwards a supper, it seems strange that potato salad does not form a more frequent dish than it does. The way in which it is compounded is ex- tremely simple. The “ suspicion of onion ’’—which can be brought about as before, by simply rubbing the bowl, or if a rather strong flavour of onion is not ob- jected to, by chopping up a small piece of onion finely and adding to the salad — is one requisite ; then slice the potatoes, place them in the bowl, add a little chopped parsley, and if liked, as before, tarragon

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