Americanside

Potato Salad

Name: Potato Salad
Yield: 2 servings
Cuisine: American
Ingredients: Two cups cold boiled potatoes; one tablespoon of onion; one teaspoon finely chopped parsley; one hard-boiled egg; salt and pepper; salad dressing

From The Toronto Cook Book, 1915

Serves 2

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 90. The excerpt below is the record exactly as published.

Potato Salad Two cups cold boiled potatoes, cut up in slices, and one tablespoon of onion, one teaspoon finely chopped parsley; one hard-boiled egg, chopped fine, salt and pepper. Mix all these ingredients together, moisten with salad dressing

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