Potato Salad

Ingredients

• a moderate or middling-sized white Patna onion
• two hot green chillies
• eight or ten well-boiled potatoes
• half a teaspoonful of salt
• a teaspoonful of good mustard oil

Method

1. 1

   Slice the onion and chillies, squeeze lime juice over them, and let soak.

2. 2

   Bruise the potatoes, add onions and chillies with lime juice, and mix gently without mashing too much.

3. 3

   Serve with fish or meats.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 177. The excerpt below is the record exactly as published.

Potato Salad) (Fish Brains) (Scalloped Shrimps) Kiiah (Hot Pot) Ikan Goring (Fried Turtle) Gulei D&ging Kambing (Curried Mutton) Gulei Sayor (Curried Vegetables) (Gulei Hayam sama Chemp&dak) (Curried Chicken with Vegetable Marrow) (Mentimun sama Ket&m) (Cucumber and Crab) Diging RCisa sama Zeit (Venison with Green Olives) Sagu sama Ayer Kelapa Dan Gula Malaka (Sago Pudding) Omelette Kechil (Little Omelettes) Buwah (Fruit) 443 BANQUETS OF THE NATIONS Salada Ubi. (Potato Salad.) Take a moderate or middling-sized white Patna onion ; remove the outer coats, and slice very fine ; then slice or cut up two hot green chillies, and squeeze over the onion and chillies the juice of a fresh lime ; allow to soak. Take eight or ten well-boiled potatoes, half a teaspoonful of salt, and a teaspoonful of good mustard oil

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