Potato Salad a la Ebba
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve with any kind of cold or hot meat dish.
Presented as published in 1924. 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. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 52. The excerpt below is the record exactly as published.
Potato Salad a la Ebba Salade de Pommes a l’Ebba Select even-sized potatoes not too large. Parboil them unpeeled; leave in the water until cold. When cold remove the skin and peel them with a fluted knife; scoop them out and scallop the edge all around, leaving a space for the filling. Sprinkle them with pepper and salt and a squeeze of a lemon. Stand them on slices of pickled beets that are first placed on the lettuce leaves arranged in the form of a ring on a platter, and fill. Spread them with the mustard dressing
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.