Potato Salad with Mustard Dressing & la Maria

Ingredients

• Cook the potatoes [see recipe: Potato Salad a l’Americaine]
• two grated onions
• boiled mustard dressing
• lettuce leaves
• quarters of tomatoes
• hard-boiled eggs

Method

1. 1

   Cook the potatoes as per the previous recipe.

2. 2

   When cold, cut in dices, add grated onions, mix with boiled mustard dressing, and leave in the icebox from two to three hours before serving.

3. 3

   Line the salad bowl with lettuce leaves, put the potato salad in the center in pyramid shape, pour over some dressing, and sprinkle with chopped parsley.

4. 4

   Garnish with quarters of tomatoes and hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 3 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.

quarters of tomatoes and hard-boiled eggs around. Serve with any kind of meat, cheese, etc., for luncheon or dinner. 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. Serve for luncheon or supper. Potato Salad with Mustard Dressing & la Maria Salade de Pommes de Terre, Remoulade a la Maria Cook the potatoes [see recipe: Potato Salad a l’Americaine]. When cold cut in dices, add two grated onions, mix with boiled mustard dressing, leave in the icebox from two to three hours be¬ AMERI CAN COOK BOOK 297 fore serving. Line the salad bowl with lettuce leaves, put the potato salad in the centre in pyramid shape, pour over some of the dressing; sprinkle with chopped parsley. Put the heart of the lettuce in the centre, and all around garnish with quarters of toma¬ toes and hard-boiled eggs

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