Potato Salad (Salade de Pommes)

Ingredients

• potatoes
• beets
• chopped parsley
• squeeze of onion
• salt
• pepper

Method

1. 1

   Cook potatoes in their jackets, leaving some out for decoration, and cut the rest in small dices.

2. 2

   Cook beets, leaving some out for garnishing and cut the rest in small dices separately.

3. 3

   Mix with French dressing, add chopped parsley, a little squeeze of onion, salt, and pepper.

4. 4

   Put up in a salad bowl, decorate on the top with strips of chopped potato and beet alternately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 438. The excerpt below is the record exactly as published.

Potato Salad ( Salade de Pommes ) Cook potatoes in their jackets, leaving some out for decoration, and cut the rest in small dices. Cook beets, leaving some out for garnishing and cut the rest in small dices separately from the po¬ tatoes. Mix with some French dressing, add some chopped par¬ sley, a little squeeze of onion (or Tarragona according to taste), salt, and pepper. Put up in a salad bowl, decorate on the top across the centre with first a strip of chopped potato then chopped beet, then potato, etc., across and all around — slices of beet and potato alternately — with a little bunch of watercress at two ends of the salad. This salad can also be put into little victoria potato baskets served on lettuce leaves with watercress in the centre and the baskets around, which are made thus: slice the potato, put one on the bottom of the victoria iron and the rest around the edge, having one lap over the other. Fry in hot fat. Serve with any kind of fish or meat. THE SWEDISH, FRENCH, Cold Slaw ( Salade de Chou ) a la Rydberg Secure a nice-sized cabbage. Remove the outside leaves and trim. Make a round hole on the top, about three inches across; scoop out for the filling as large a piece as possible, and scallop the cabbage, shred the cabbage that is scooped out so it is soft and fluffy. Make a French dressing, mix with the cabbage, fill the cabbage, put chopped parsley

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