Potato Salad

Ingredients

• Cut two cups of cold boiled potatoes in one half inch cubes.
• one half teaspoon salt
• one tablespoon of chopped onion
• Mix with one recipe of Cooked Salad Dressing or Sour Dressing

Method

1. 1

   Mix ingredients and garnish with sliced hard-boiled eggs and chopped parsley.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 29. The excerpt below is the record exactly as published.

PoTATO SALAD. » Garnished with sliced beet, sardines, and boiled eggs. Add the potatoes, sprinkle with one fourth teaspoon salt, speck of pepper, and stir occasionally until golden brown. Cream of Potato Soup. — Cook three potatoes in boiling salted water; when soft, rub through a sieve, and use about two and a half cups of potato. Scald one quart of milk with two slices of onion. Add the potato. Remove onion. Melt two tablespoons butter, add two tablespoons flour, and mix thoroughly. Add one teaspoon salt, one eighth teaspoon pepper. Stir into the soup. Boil three 78 ROOTS AND TUBERS minutes, sprinkle with one tablespoon chopped parsley, and serve. Cream soups are White Sauce with some vegetable added for flavor and to increase the nutritive value. Croutons. — Cut slices of bread one half inch thick, and spread with butter. Cut into inch squares, and place in: the oven and brown. Serve with soup. Potato Salad. — Cut two cups of cold boiled potatoes in one half inch cubes. Add one half teaspoon salt, and one tablespoon of chopped onion. Mix with one recipe of Cooked Salad Dressing or Sour Dressing

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