Potato Salad

Ingredients

• ten or twelve cold boiled potatoes
• four tablespoonfuls of tarragon or plain vinegar
• six tablespoonfuls of best salad oil
• one table-spoonful of minced parsley
• pepper and salt to taste

Method

1. 1

   Cut the cold boiled potatoes into slices a quarter of an inch thick.

2. 2

   Put into a salad bowl with vinegar, salad oil, minced parsley, and season with pepper and salt.

3. 3

   Stir well and let sit for two or three hours before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 480. The excerpt below is the record exactly as published.

Potato Salad Potatoes, New, Boiled. — They will lose much of their insipid taste if a sprig of mint is added to the water in which they are boiled. So common is this custom in England that the thrifty housewife, in purchasing her new potatoes, frequently reminds her salesman to send home a bunch of mint with them. Not enough of the herb should be used to make the taste discernible, but just enough to give to the potato a flavor that it lacks. The uninitiated eater thereof will perceive that the vegetable is better than usual, although he may not guess why. Potatoes, Parisian. — Peel some large potatoes ; scoop them out into small balls with a potato-scoop. Wash and dry them in a clean towel. Put in a small saucepan one heaping table-spoonful of butter or of good dripping; when melted, put in the potatoes and cook for eighteen min- utes in an uncovered saucepan ; toss them a little, so as to have them of a light brown all over. Lift them up with the skimmer, and sprinkle over them one salt-spoonful of salt. Potato Patties. — Take as many large, well-shaped potatoes as it is intended there should be patties, wash them well, and bake them. Take them out before they are quite done enough, so that the skin may not be injured, and carefully cut off the top and scoop out the inside with a spoon. Mix with the floury part two or three spoonfuls of thick cream, a little piece of butter and a pinch of salt, together with sugar, lemon, or cinnamon flavoring, and the yolks and whites of two or three eggs beaten and added separately. Put this mixt- ure into the hollow potatoes, place them upright, side by side, in a but- tered dish, and bake them in a hot oven. If liked savory instead of sweet, potato patties can be made by mixing with the potato flour a little pounded veal and ham, and cream, salt, pepper, lemon-peel, grated nut- meg, and mushroom catsup added in suitable proportions. Time to bake, twelve to fifteen minutes. Potato Pudding. — Mash I lb. of boiled potatoes, dry and floury, and make a batter by mixing with them I oz. of clarified butter, three well- beaten eggs, and two table-spoonfuls of milk, together with a little salt and pepper. Butter a baking-dish rather thickly, pour half the batter into it, and lay upon this lb. of underdressed beef or mutton, cut into neat slices, and quite free from fat, skin, and gristle. Pour the rest of the batter over the meat, and bake the pudding in a moderate oven. Serve very hot, and send good brown sauce to table in a tureen. Time to bake, one hour. Potato, Puree of. — Peel and wash I lb. of good potatoes. Boil and drain them, and beat them up with a fork. Stir in with them a quarter of a pint of good broth or thick cream, and pass them through a wire sieve. Put the puree into a saucepan with 2 ozs. of butter and a little pepper, and stir it over a gentle fire until it is quite hot. Pour it into the centre of a hot dish, and arrange delicately broiled cut- lets— mutton, pork, or lamb — in a circle round it. Time, five or six minutes to heat the puree. Potato Ribbons. — Wash and peel half a dozen large potatoes and let them lie in cold water for a few min- utes. Cut them into ribbons, round and round, like an apple, and keep the strips as nearly as possible of one width. They must not be too thin or they will break. Fry them in plenty of hot fat until they are lightly^ browned. Drain them on a wire sieve, and sprinkle a little pepper and salt over them. Serve on a hot dish. Time to fry, eight or ten minutes. Potato Salad. — Cut ten or twelve cold boiled potatoes into slices a quarter of an inch thick; put these into a salad bowl with four table- spoonfuls of tarragon or plain vine- 427 Potatoes, Saratoga VEGETAB LES Potatoes, Straw gar, six table-spoonfuls of best salad oil, one table - spoonful of minced parsley, and pepper and salt to taste

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