Potato Salad with Fine Herbs

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

three or four cold boiled potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
one tablespoonful of thick mayonnaise sauce ↝ Mayonnaise, regular [Mayonnaise]
a teaspoonful of tarragon vinegar
one tablespoonful of thickly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
one eschalot chopped fine
one teaspoonful of chopped tarragon and parsley mixed together ↝ Parsley, raw [Not included in a food category]
some nice crisp fresh watercress ↝ Watercress, raw [Vegetables and Vegetable Products]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
tarragon vinegar
a little salt ↝ Salt, table, iodized [Spices and Herbs]
some peeled cucumber ↝ Cucumber, raw [Other vegetables and combinations]

Instructions (7)

Cut three or four cold boiled potatoes in little dice shapes.
Mix the potatoes with one tablespoonful of thick mayonnaise sauce, a teaspoonful of tarragon vinegar, one tablespoonful of thickly whipped cream, one eschalot chopped fine, and one teaspoonful of chopped tarragon and parsley mixed together.
Pick the leaves from some nice crisp fresh watercress, and leave them in cold water till wanted.
Shake the water from the watercress and sprinkle them with salad oil, tarragon vinegar, and a little salt.
Cut some peeled cucumber in Julienne shreds, and season this in the same way as the cress.
Place the potato mixture, as above, in the centre of the dish.
Arrange little bunches of the cress and the cucumber round the potato mixture.

Original Text

Potato Salad with Fine Herbs.
(Salade de Pommes de Terre aux fines Herbes.)
Cut three or four cold boiled potatoes in little dice shapes and mix them with one tablespoonful of thick mayonnaise sauce, a teaspoonful of tarragon vinegar, one tablespoonful of thickly whipped cream, one eschalot chopped fine, and one teaspoonful of chopped tarragon and parsley mixed together; pick the leaves from some nice crisp fresh watercress, and leave them in cold water till wanted, then shake the water from them and sprinkle them with salad oil, tarragon vinegar, and a little salt; cut some peeled cucumber in Julienne shreds, and season this in the same way as the cress; place the potato mixture, as above, in the centre of the dish, and arrange little bunches of the cress and the cucumber round. This is a nice salad for luncheon or second course.

Notes

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