Salad Recipes – 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:
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