Picnic
Potato salad (No. 1)
Potato salad (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut cold-boiled potatoes into tender slices and mix with them two raw white onions, .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut cold-boiled potatoes into tender slices and mix with them two raw white onions, minced, and a tablespoonful of chopped parsley.
- Season with salt and pepper to taste, and two tablespoonfuls of salad oil mixed with a dessertspoonful of vinegar.
- Set in the ice for two hours.
- Just before sending to the table stir into the salad a half cupful of mayonnaise, and pour the rest of the dressing over the top of the salad.
Historical transcription
Source method
- 1
Cut cold-boiled potatoes into tender slices and mix with them two raw white onions, minced, and a tablespoonful of chopped parsley. Season with salt and pepper to taste, and two tablespoonfuls of salad oil mixed with a dessertspoonful of vinegar. Toss and turn, and put into a salad bowl. Set in the ice for two hours. Just before sending to the table stir into the salad a half cupful of mayonnaise, and pour the rest of the dressing over the top of the salad.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.