Potato Salad No. 1

Ingredients

• boiled skinned potatoes
• chopped parsley
• oil
• vinegar
• soup stock (1/4 cup)
• 4 crisp bacon crumbs
• minced hard boiled eggs
• onion juice

Method

1. 1

   Slice the potatoes and while they are still hot pour oil, vinegar and stock over them.

2. 2

   Add the onion juice and parsley, enough to mix and if the stock doesn’t season them enough add a little salt and pepper.

3. 3

   Let them cool at room temperature but put them in the refrigerator a half hour before serving.

4. 4

   Garnish the top with the bacon and sieved egg.

Nutrition per serving

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 26. The excerpt below is the record exactly as published.

Potato Salad No. 1 boiled skinned potatoes chopped parsley oil, vinegar, soup stock (14 crisp bacon crumbs cup) minced hard boiled eggs onion juice

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