Watercress and Potato Salad

Ingredients

• Take some small German potatoes
• three tablespoonfuls of oil
• one of tarragon vinegar
• one of good clear stock
• a little grated onion
• pepper to taste
• and salt to taste
• fresh watercress, neatly trimmed and washed
• A little chopped tarragon or parsley

Method

1. 1

   Boil the potatoes, skin them, and when half cold, arrange in a salad bowl.

2. 2

   Pour dressing made of oil, tarragon vinegar, stock, grated onion, pepper, and salt over each layer.

3. 3

   Surround with watercress and pour remaining dressing over the salad.

4. 4

   Keep cool until serving.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 55. The excerpt below is the record exactly as published.

Watercress and Potato Salad will be found very nice to eat with cold game, poultry, etc. Take some small Ger- man potatoes, boil them, and then skin them, and when they are half cold arrange them in the centre of a salad bowl, pouring on each layer some salad dressing composed of three tablespoonfuls of oil, one of tan-agon vinegar, one of good clear stock, a little grated onion, pepper and salt to taste. Surround the sliced potatoes completely with fresh watercress, neatly trimmed and washed, and pour the rest of the " dressing " over the whole of the salad, which should be kept in a cool place till wanted. A little chopped tarra- gon or parsle

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