POTATO SALAD

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Cut the potatoes into slices about 1/2 inch in thickness.
  2. Put these into a salad-bowl with oil and vinegar in the above proportion.
  3. Season with pepper, salt, and a teaspoonful of minced parsley.
  4. Stir the salad well, that all the ingredients may be thoroughly incorporated.
  5. It is ready to serve.
  6. This should be made two or three hours before it is wanted for table.
Original Text
POTATO SALAD. 1154. INGREDIENTS.—10 or 12 cold boiled potatoes, 4 tablespoonfuls of tarragon or plain vinegar, 6 tablespoonfuls of salad-oil, pepper and salt to taste, 1 teaspoonful of minced parsley. Mode.—Cut the potatoes into slices about 1/2 inch in thickness; put these into a salad-bowl with oil and vinegar in the above proportion; season with pepper, salt, and a teaspoonful of minced parsley; stir the salad well, that all the ingredients may be thoroughly incorporated, and it is ready to serve. This should be made two or three hours before it is wanted for table. Anchovies, olives, or pickles may be added to this salad, as also slices of cold beef, fowl, or turkey. Seasonable at any time. CHICKEN SALAD.—(See No. 931.) GROUSE SALAD.—(See No. 1020.) LOBSTER SALAD.—(See No. 272.)
Notes
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