Potato Salad

Ingredients

• sufficient to fill a pint measure
• one large tablespoonful of Mayonnaise sauce
• a teaspoonful of tarragon vinegar
• a good pinch of salt
• a teaspoonful chopped tarragon
• chervil
• tomatoes, peeled and cut in small square pieces

Method

1. 1

   Peel and dice potatoes, boil in salted water until tender but not breaking.

2. 2

   Strain and cool.

3. 3

   Mix Mayonnaise, tarragon vinegar, salt, tarragon, and chervil in a basin.

4. 4

   Add potatoes, mix, and turn into a dish.

5. 5

   Garnish with diced tomatoes.

Nutrition per serving

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 42. The excerpt below is the record exactly as published.

POTATO SALAD. Salade de Pommes de Terre. Peel the potatoes, cut them into small dice sufficient to fill a pint measure ; put them in a saucepan with enough cold water to cover them and a pinch of salt, boil till tender, but do not let them break. Strain off and let cool. Mix in a basin one large tablespoonful of Mayonnaise sauce, a teaspoonful of tar- ragon vinegar, a good pinch of salt, a teaspoonful chopped tar- ragon and chervil. Add the potatoes, mix and turn into a dish. Garnish with tomatoes, peeled and cut in small square pieces

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