Potato Salad (Salade de Pommes de Terre) a la Sicilienne
From The Swedish, French, American cook book, 1918
Serves 6
Serve for luncheon or supper.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 449. The excerpt below is the record exactly as published.
otato Salad ( Salade de Pommes de Terre ) a la Sicilienne Cook potatoes in their jackets, peel, and cut in dices — leaving some out for decoration. To four cups potatoes two tablespoons onion juice, pepper and salt. Make a boiled mustard dressing and pour it over the potatoes, let stand for a while until cold. Cut the heart out of a lettuce and spread the other part of the lettuce in a salad bowl, put the salad in the centre, decorate around with alternate slices of beet and potato — half resting on the other; thread with strip of Spanish pepper
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