Recipe or source entry
Potato Salad
Cut cold-boiled potatoos in slices; add beetroot and a few leaves of any kind of salad; season with oil, vinegar, pepper and salt, chopped parsley and shalot.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter16/potato-salad.html- Legacy revision
8531e8373e9b- Source checksum
1c79d8c5c729eaa88f5bc753c8fdd929b07a9a986ecaca0bb1ab3c38e0d2d448- Legacy text checksum
0835fe7110ee949c1914090b50f3ca576837034d3f824a1a75a32216da14b948
Cite this page
Potato Salad. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter16/potato-salad.html