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Cooking & Entertaining
> Salads
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
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