Americanside

Potato Salad

Name: Potato Salad
Yield: 2 servings
Cuisine: American
Ingredients: One pint of cold boiled potatoes; one heaping tablespoonful of chopped parsley; half a cup of cold beet dice; the yolk of one hard-boiled egg; and a French dressing

From Mrs. Lincoln's Boston cook book, 1884

Serves 2

Sliced onions, red cabbage, capers, and fancy-shaped turnips or carrots may be added.

Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 186. The excerpt below is the record exactly as published.

Potato Salad. — One pint of cold boiled potatoes, cut in half-inch dice or shaved in thin slices, and seasoned with salt and pepper ; the yolk of oyie hard-boiled egg, one heaping tablespoonful of chopped parsley , half a cup of cold beet dice, and a French dressing

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