Potato Salad

Ingredients

• A few small potatoes
• pepper
• salt
• a little vinegar
• chopped onion
• parsley
• A tablespoonful of salad oil per lb.
• mayonnaise sauce
• a very soft-boiled egg

Method

1. 1

   Cook the potatoes in their jackets; while hot peel and slice, or use left over cold potato.

2. 2

   Add the onion and parsley, pepper and salt to taste, and baste with vinegar.

3. 3

   If hot potato is used, toss and let get cold.

4. 4

   If the potatoes absorb too much vinegar, add boiling milk to make the salad moist.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 44. The excerpt below is the record exactly as published.

Potato Salad Materials.—A few small potatoes, pepper and salt to taste, a little vinegar, chopped onion and parsley. Method.—Cook the potatoes in their jackets; while hot peel and slice, or use left over cold potato. Add the onion and parsley, pepper and salt to taste, and baste with vinegar. If hot potato is used, toss and let get cold. A tablespoonful of salad oil per lb. is a good addition if available. If the potatoes absorb too much vinegar, add boiling milk to make the salad moist. If a creamy salad is desired, add mayon- naise sauce, or a very soft-boiled egg may 166 THE VICTORY COOKERY BOOK also be added instead of the mayonnaise. It should be well mixed in. Macaroni Croquettes and Peas Materials.—4 oz. macaroni, 2 oz. cheese, grated or chopped finely, salt, pepper and nutmeg, a little white sauce (see p. 41), a few peas to garnish. Method.—Boil the macaroni in salted water for 20 minutes; if desired the water may be flavoured with onion and aromatic herbs. When done, chop finely. Do not wash the macaroni after it is cooked; if it has to be washed, this should be done by parboiling it and then throwing the first water away. Then place again in fresh boiling water. Put the cooked macaroni into a saucepan, dry, and add the cheese either grated or chopped finely. Season with salt, pepper, or cayenne and nutmeg, and add sufficient stiff white sauce to make it creamy. Boil all together and place on a dish to cool, about 3 of an inch thick all over, and when cold cut into squares, triangles or diamonds, coat with batter and crumbs, and bake in a hot oven. Garnish with cooked peas and serve with tomato or vegetable sauce. Use the macaroni water VEGETABLES 167 for the sauce. If any remains it may be used for soup. Vegetable Marrow and Cereal Salad Materials—1 marrow, 1 chopped onion, 31 tablespoonfuls of oil, 1 gill of rice, 2 gills .vegetable stock or water, salt and pepper, 1 tablespoonful vinegar, a little salad dress- ing highly seasoned, a few tomatoes, a little chopped herbs. Method.—Fry the onion in half a table- spoonful of oil, add the rice, heat well together, and cover with twice the amount of vegetable stock or water, season with salt and cayenne or. paprika. Cook with the lid tightly on for 20 minutes, then drop into a basin containing 3 tablespoonfuls of oil, add the vinegar, and toss from time to time till cold. Cook the marrow until it Is three-parts done, and then cut into strips about 4 of an inch thick. Season these well, and dress in salad dressing highly seasoned. Mix with the rice, dress in a salad bowl, arrange tomato round it and sprinkle with chopped herbs. Egg, Cress and Haricot Bean Salad Materials-—Haricot beans (hot and 168 THE VICTORY COOKERY BOOK cooked), salt, pepper, oil and vinegar, few chives or spring onions, eggs (as many as required), little cress and chopped herbs. Method.—Steam the beans in the usual way; then, while hot, season with salt, pepper, oil and vinegar, and a few chives or spring onions. Toss from time to time till cold, and, if dry, add a little liquor. Boil a number of eggs hard (not longer than 10 minutes), and cool quickly in cold water ; then shell. Now cut the eggs into slices. Make, at the last moment, a salad of the cress, and mix with the beans, dish up, and garnish with the slices of egg. Sprinkle chopped herbs on the top. | Tomatoes, peeled and sliced, added to the above will improve the appearance as well as the taste of the dish. 4 Mixed Salad: Materials—A few cold potatoes, salt and pepper, little chopped onion to flavour, a little vinegar, a few dozen cooked peas and shrimps, or any other fish, a little plain salad dress- ing (see p. 167), a little mayonnaise sauce

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