POTATO SALAD (1896)
From the Fannie Farmer Boston Cooking School Cook Book (1896)
Cut cold boiled potatoes in 1/2 inch cubes.
Sprinkle 4 cupfuls with 1/2 tablespoon salt and 1/4 teaspoon pepper.
Add 4 Tablespoons oil and mix thoroughly; then add 2 Tablespoons vinegar.
A few drops of onion juice may be added, or 1/2 Tablespoon chives finely cut.
Arrange in a mound and garnish with whites and yolks of 2 hard boiled eggs, cold boiled red beets, and parsley.
Chop whites and arrange on 1/4 of the mound; chop beets finely, mix with 1 Tablespoon vinegar, and let stand 15 minutes; then arrange on fourths of mound next to whites.
Arrange on remaining fourth of mound, yolks chopped or forced through a potato ricer.
Put small sprigs of parsley in lines dividing beets from eggs; also garnish with parsley at base.
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