Potato Salad

Ingredients

• Use one quart of potatoes
• one-half teaspoon paprika
• six tablespoons oil
• two tablespoons grated onion
• four tablespoons vinegar
• Add cup finely cut Gelery
• two tablespoons minced parsley

Method

1. 1

   Cut potatoes in balls or diced, and cook in salted water until they are done, but do not let them lose their shape.

2. 2

   Dress with one-half teaspoon paprika, six tablespoons oil, two tablespoons grated onion or onion juice, four tablespoons vinegar, tossing all with each addition that is made.

3. 3

   Serve on lettuce leaves.

4. 4

   Garnish with beet root cooked and seasoned in vinegar, hard-boiled eggs, parsley and curled ends of celery.

5. 5

   This is nice served with cold meat.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 124. The excerpt below is the record exactly as published.

Potato Salad. Use one quart of potatoes cut in balls or diced, and cook in salted water until they are done, but do not let them lose their shape. Dress with one-half teaspoon paprika, six tablespoons oil, two tablespoons grated onion or onion juice, four tablespoons vinegar, tossing all with each addition that is made. Add cup finely cut Gelery, and two tablespoons minced parsley

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