Potato Salad

Ingredients

• two quarts of boiled potatoes
• a teaspoonful of chopped onion
• a teaspoonful of chopped parsley
• pour over them a liberal quantity of plain salad-dressing
• add a little hot water, or, better still, soup-stock

Method

1. 1

   Cut hot boiled potatoes into slices, add onion and parsley, pour salad dressing, add hot water or soup stock if too dry, toss lightly, chill on ice, serve on lettuce.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 40. The excerpt below is the record exactly as published.

POTATO SALAD. of nice wheat bread crumbed (not too small) ; season with salt, pepper, and butter. Potato Salad. Cut up into slices two quarts of boiled potatoes while hot; add to them a teaspoonful each of chopped onion and parsley ; pour over them a liberal quantity of plain salad-dressing. If the potatoes should then appear too dry, add a little hot water, or, better still, soup-stock

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