Mrs. Beeton's Potato Salad

Ingredients:

10 small cold cooked potatoes
4 tbsp. tarragon vinegar
6 tbsp. salad oil
salt and pepper
1 tbsp. chopped parsley

Method:

Cut the potatoes into 1 cm or 1/2 inch thick slices. For the dressing, mix the tarragon vinegar, oil and plenty of salt and pepper in a screw-topped jar. Close the jar tightly and shake vigorously until well-blended.

Layer the potatoes in a salad bowl, sprinkling with a little dressing and the parsley. Pour over any remaining dressing, cover and set aside to marinate before serving.

Variations:

Potato and Olive Salad

Thinly slice 50g olives. Chop 2 spring onions, if preferred, and mix them with the olives. Sprinkle the olives between the potato layers.

Potato Salad with Pickles

Dice 1 pickled gherkin and 12 pickled onions. Reduce the vinegar to 15-30 ml/1-2 tbsp when making the dressing. Sprinkle the pickles between layers of potato with the dressing.

Recipe Source:

Mrs. Beeton's Book of Summer: A Celebration of Summer Living, With Simple Seasonal Cooking, Traditional Activities and Perfect Pastimes for Warm Days