Potato Salad
From Catherine Owen's new cook book .., 1885
Potatoes boiled in skins are less likely to break.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 102. The excerpt below is the record exactly as published.
POTATO SALAD. Boil the potatoes in their shins till tender but not broken ; peal and slice them while warm ; let them get cold but not ice cold ; chop a teaspoonful of onion or olives very fine; throw it over them and pour over them French dressing enough to moisten them well
Cook this with the app: pantry check, scaling, and the assistant.