Potato Salad

Ingredients

• Eight large potatoes
• two table-spoonfuls of vinegar
• one half of a Bermuda onion
• one table-spoonful of chopped parsley
• yolks of two eggs
• one gill of salad oil
• one tea-spoonful of white pepper
• one tea-spoonful of salt
• one head of lettuce

Method

1. 1

   Wash and pare the potatoes, boil them in cold water until tender, then drain and cool.

2. 2

   Cut into quarters and then slices, place in a salad-bowl, sprinkle with parsley and onion.

3. 3

   Add vinegar, pepper, and salt, and toss.

4. 4

   In a small bowl, mix yolks of eggs with salad oil drop by drop until creamy, then pour over the salad and garnish with lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 83. The excerpt below is the record exactly as published.

Potato Salad. — Eight large potatoes, two table-spoonfuls of vinegar, one half of a Bermuda onion, one table-spoonful of chopped parsley, yolks of two eggs, one gill of salad oil, one tea-spoonful of white pepper, one tea-spoonful of salt, one head of lettuce

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