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Potato Salad

Name: Potato Salad
Yield: 6 servings
Ingredients: 8 cold boiled potatoes; 1 silver-skinned onion cut quite fine; 3 parts oil; 1 part, more or less, according to the strength of it; pepper to taste; salt to taste; any of the following: Powdered sweet herbs, mint, parsley, chervil, tarragon or capers

From The white ribbon cook book, 1894

Serves 6

Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 57. The excerpt below is the record exactly as published.

Potato Salad -Slice 8 cold boiled potatoes; dis- pose between the slices 1 silver-skinned onion cut quite fine; beat together 3 parts oil and 1 part, more or less, according to the strength of it, tar- ragon vinegar, with pepper and salt to taste

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