Potato Salad

Ingredients

• at least one for each person
• one small onion
• well seasoned with salt
• well seasoned with pepper
• boiled salad dressing or French

Method

1. 1

   Scrub potatoes and boil in water until tender.

2. 2

   Cool, peel, and slice.

3. 3

   Slice onion and layer potatoes and onions in a salad bowl, seasoning with salt and pepper.

4. 4

   Pour dressing over and garnish with parsley and hard-boiled egg slices.

Nutrition per serving

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 20. The excerpt below is the record exactly as published.

POTATO SALAD Potato salad makes a good chief dish for the unexpected guest and is easily prepared. The child should be told to select medium-sized pota- toes,— at least one for each person — and after scrubbing with a brush to get perfectly clean, put on with boiling water enough to cover and boil gently until tender, then drain and set aside to cool. This can be done at dinner time, when the fire is hot, and save extra trouble. When the potatoes are cold the skins can be easily re- moved, and the potatoes then cut in thin slices. Next she should peel and cut in very thin slices one small onion (unless the family taste prefers more) and arrange the alternate layers of sliced potatoes and onions, well seasoned with salt

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