Potato Salad
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 31. The excerpt below is the record exactly as published.
Potato Salad Cold potatoes may be used up by making them into a salad — a delicious one. You mix the same ingredients as for a plain salad, with the exception that you require a little more vinegar, for the potatoes absorb more than the lettuce. Also you should add some finely- minced parsley to the dressing. Cut the potatoes into slices (not too thick), and then thoroughly mix. Potato salad needs more onion than plain salad
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