Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Potato Salad
From The thorough good cook, 1895
Serves 4
Additional items like pickled beetroot, cucumber, or fish can be added for flavor.
A modern interpretation · AI-generated from the original record
Ingredients
- the potatoes
- salt
- pepper
- three spoonfuls of oil
- vinegar and water mixed
Method
Boil potatoes in their skins, peel and slice thin while warm.
Add chopped chives, onions, and parsley.
Sprinkle with salt and pepper, add oil, and moisten with vinegar and water mix.
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 16. The excerpt below is the record exactly as published.
Potato salad may be considered as native to German soil. The potatoes must be boiled in their skins, and while warm must be peeled and sliced thin ; then chives, onions, and parsley are chopped very fine and strewn over the potatoes in the salad bowl. Now sprinkle with salt and pepper ; add three spoonfuls of oil ; moisten moderately with vinegar and water mixed
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