Potato Salad

Ingredients

• a small piece of onion finely
• slice the potatoes
• a little chopped parsley
• if liked, as before, tarragon
• adding a little more or less vinegar, according to taste

Method

1. 1

   Rub the bowl with onion or chop it finely and add to the salad.

2. 2

   Slice the potatoes and place them in the bowl with parsley and tarragon.

3. 3

   Dress the salad as directed for lettuce.

Nutrition per serving

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 53. The excerpt below is the record exactly as published.

potato salad, and is the best made from new potatoes, or rather from potatoes not too old and floury. Considering the number of houses where potatoes are left from the early dinner, and where there is afterwards a supper, it seems strange that potato salad does not form a moi'e frequent dish than it does. The way in which it is compounded is ex- tremely simple. The ” suspicion of onion ” — which can be brought about as before, by simply rubbing the bowl, or if a rather strong flavour of onion is not ob- jected to, by chopping up a small piece of onion finely and adding to the salad — is one requisite ; then slice the potatoes, place them in the bowl, add a little chopped parsley, and if liked, as before, tarragon, and dress the salad exactly as the lettuce was directed to be dressed, adding a little more or less vinegar, according to taste

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