Potato Salad

Ingredients

• Potato cubes I pint
• Minced parsley I tablespoonful
• Chopped onion i teaspoonful
• Salt
• Pepper
• Dressing to moisten

Method

1. 1

   For variety, add one of the following to the potatoes: minced ham, nuts, cucumbers, or celery.

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 28. The excerpt below is the record exactly as published.

potato salad, one of her father's favorite dishes, and varies it by using other cold vegetables and adding cold meat or fowl. What is a salad ? The word " salad '' is supposed to be derived from the Latin "sal,'" salt. We use the term for a dish that gives relish to a meal by the crispness of fresh lettuce, celery, a shredded cabbage, or some other green vegetable. These may be combined with cold cooked vegetables, meat, fish, shellfish, fresh fruit, or nuts, and served with a dressing. Lettuce eaten with lemon juice or vinegar and sugar is a simple old- fashioned salad. Some people enjoy the lettuce dressed with olive oil, vinegar, salt, and pepper. A cooked dressing made with butter or cream is relished by those who do not like the flavor of olive oil. Green vegetables should be freshened in cold water, dried by shaking in a towel, and cooled. Cooked vege- tables and meats should be cut in small pieces, and chilled. Fruit should be kept on ice and prepared just before serving. 88 FOOD AND HEALTH Potato salad. What and how much. Potato cubes I pint Minced parsley I tablespoonful Chopped onion i teaspoonful Salt Pepper Dressing to moisten

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