Potato Salad (Salade de Pommes) a l’Americaine

Ingredients

• four to six medium-sized potatoes
• three small onions
• well-seasoned French dressing
• lettuce leaves
• chopped parsley

Method

1. 1

   Wash, put potatoes in water, and boil until done, then remove the skin.

2. 2

   When cold, cut in slices.

3. 3

   Peel and cut onions in very thin slices.

4. 4

   In a salad bowl, layer potatoes and onions alternately.

5. 5

   Pour over a well-seasoned French dressing.

6. 6

   This salad is delicious cold and should stand in the icebox from two to four hours.

7. 7

   Garnish with lettuce leaves and sprinkle with chopped parsley.

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) a l’Americaine Take from four to six medium-sized potatoes, wash, put in water, and boil until done, then remove the skin. When cold, cut in slices. Take three small onions, peel and cut in very thin slices. Put in a salad bowl slices of potatoes, then sprinkle with the rings of the onions, then potatoes and onions, alternately, until all are used. Pour over a well-seasoned French dressing. This salad is delicious cold and should stand in the icebox from two to four hours. Garnish with lettuce leaves, sprinkle with chopped parsley

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