Royal Potato Salad

Ingredients

• Select potatoes of small size
• a small bunch of dried or green dill or caraway seed tied in a cheesecloth sack
• one onion the size of one of the potatoes
• enough hot olive oil over to cover them
• a dill pickle to every fifth potato
• one tablespoonful of oil to every four potatoes
• one teaspoonful of boiled grape vinegar to every four potatoes
• Salt to taste
• Flavor with lemon juice or serve with sliced lemon and grated raw beets

Method

1. 1

   Scrub potatoes in cold water, boil in a pot covered with cold water and a bunch of dill or caraway.

2. 2

   Once done, drain and let cool.

3. 3

   Peel and slice potatoes, mix with finely chopped onion and hot olive oil.

4. 4

   Add parsley, celery seed, and diced dill pickle.

5. 5

   Heat oil and vinegar separately, then pour vinegar over salad followed by oil.

6. 6

   Serve with lemon.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 56. The excerpt below is the record exactly as published.

ROYAL POTATO SALAD. Select potatoes of small size. Scrub them well in cold water. Put them in earthenware or graniteware pot. Cover with enough cold water to keep potatoes in water. Drop into the pot a small bunch of dried or green dill or caraway seed tied in a cheesecloth sack. Let the potatoes boil quickly. Keep pot well covered, gradually turning down fire as the water evaporates. As soon as potatoes are done pour off the water and return pot to stove, but uncovered, until all moisture steams away, taking care not to put over hot fire as potatoes must not be scorched. Let potatoes get 105 cold. To every three potatoes use one onion the size of one of the potatoes. Cut onions fine, and pour enough hot oHve oil over to cover them. Now peel the potatoes and cut into thin layers. Mix it all well. Use some green parsley, cut fine. Sprinkle with a little celery seed. Salt to taste. Cut fine a dill pickle to every fifth potato. Mix again. Now heat oil in one and vinegar in another vessel, using one tablespoonful of oil to every four potatoes and one tea- spoonful of boiled grape vinegar to every four potatoes. Pour the hot vinegar on salad first and then the oil. Flavor with lemon juice or serve with sliced lemon and grated raw beets

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