Potato Salad No. 2

Ingredients

• Dice two or three slices of breakfast bacon
• Add two cups of cold boiled potato cut in dice
• add a tablespoonful of minced onion
• a tablespoonful of minced parsley
• add a tablespoonful of vinegar

Method

1. 1

   Dice two or three slices of breakfast bacon, cook in a spider until transparent, add a tablespoonful of minced onion, and cook slowly until it turns yellow.

2. 2

   Add two cups of cold boiled potato cut in dice, seasoned with salt and pepper, and with which a tablespoonful of minced parsley has been mixed.

3. 3

   Stir lightly together with a fork, cover closely, let simmer for ten minutes, or until the potato is well heated, then add a tablespoonful of vinegar, shake well together, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 125. The excerpt below is the record exactly as published.

Potato Salad No. 2. — Dice two or three slices of break- fast bacon, cook in a spider until transparent, add a table- spoonful of minced onion, and cook slowly until it turns yellow. Add two cups of cold boiled potato cut in dice, seasoned with salt and pepper, and with which a table- spoonful of minced parsley has been mixed. Stir lightly together with a fork, cover closely, let simmer for ten minutes, or until the potato is well heated, then add a tablespoonful of vinegar

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