Vegetable Salads with French Dressing.
Potato Salad.
(Carrie M. Dearborn.)
Ingredients.
- 12 cold boiled potatoes.
- 4 cooked eggs.
- 2 small Bermuda onions.
- Chopped parsley.
- 1 saltspoonful of white pepper.
- 2 teaspoonfuls of salt.
- 6 tablespoonfuls, each, of oil and vinegar.
- ½ a teaspoonful of powdered sugar,
Method.—Cut the potatoes into dice and chop the eggs fine. Chop the onions, or slice them very thin. Sprinkle the potatoes, eggs and onions with the salt and pepper, and mix thoroughly. Pour the oil gradually over the mixture, stirring and tossing continually; lastly, mix with the other ingredients the vinegar, in which the sugar has been dissolved. Sprinkle chopped parsley over the top.
Potato Salad.
Ingredients.
- 1 quart of cubes of cold boiled potatoes.
- 1½ teaspoonfuls of salt.
- ¼ a teaspoonful of paprica.
- 3 tablespoonfuls of vinegar.
- 4 tablespoonfuls of oil.
- Capers, beets, whites and yolks of eggs, and lettuce.
Method.—To the potato cubes add the salt, pepper and oil, and mix thoroughly; add the vinegar and mix again. Pile the cubes in a mound in the salad-bowl. Mark out the surface of the mound into quarters with capers; fill in two opposite sections with chopped beet; use chopped whites of eggs in a third, and sifted yolks of eggs in the fourth section. Finish with a border of parsley.
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