Potato Salad. (Salade de Pommes de Terre.)

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)

For the potato salad

potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
one large tablespoonful of mayonnaise sauce ↝ Mayonnaise, regular [Mayonnaise]
one tablespoonful of thick cream
a teaspoonful of tarragon vinegar
a good pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a teaspoonful of chopped tarragon and chervil, that have been pressed after being chopped ↝ Parsley, raw [Not included in a food category]

For garnish

fresh tomatoes, peel them and remove the pips; cut them in little square pieces ↝ Tomatoes, fresh, cooked [Tomatoes]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
tarragon vinegar

Instructions (8)

Cut the potatoes in small dice shapes or with a peacutter, to be about a pint when they are cut out.
Put them in a stewpan with enough cold water to cover them and a pinch of salt.
Boil till tender, but do not let them break.
Strain off and let cool.
Mix in a basin with a wooden spoon one large tablespoonful of mayonnaise sauce, one tablespoonful of thick cream, a teaspoonful of tarragon vinegar, a good pinch of salt, a teaspoonful of chopped tarragon and chervil, that have been pressed after being chopped.
Add the potatoes and serve.
Take fresh tomatoes, peel them and remove the pips; cut them in little square pieces and season with a little salt, salad oil, and tarragon vinegar.
Use the seasoned tomatoes as a garnish round the salad.

Original Text

Potato Salad.
(Salade de Pommes de Terre.)
Cut the potatoes in small dice shapes or with a peacutter, to be about a pint when they are cut out; put them in a stewpan with enough cold water to cover them and a pinch of salt; boil till tender, but do not let them break, strain off and let cool. Mix in a basin with a wooden spoon one large tablespoonful of mayonnaise sauce, one tablespoonful of thick cream, a teaspoonful of tarragon vinegar, a good pinch of salt, a teaspoonful of chopped tarragon and chervil, that have been pressed after being chopped, then add the potatoes and serve. Take fresh tomatoes, peel them and remove the pips; cut them in little square pieces and season with a little salt, salad oil, and tarragon vinegar, and use as a garnish round the salad.

Notes

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