Picnic
Potato salad (No. 2)
A page-cited historical picnic recipe from Marion Harland, transcribed with its original method.
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.
- Peel eight potatoes that have been boiled in their skins and allowed to cool.
- Slice the potatoes into a bowl and add to them a chopped onion, which has been scalded after it was minced.
- Season the potato and onion with salt and pepper to taste.
- Pour upon them five tablespoonfuls of oil and two of vinegar.
Historical transcription
Source method
- 1
Peel eight potatoes that have been boiled in their skins and allowed to cool. Slice the potatoes into a bowl and add to them a chopped onion, which has been scalded after it was minced. Season the potato and onion with salt and pepper to taste. Pour upon them five tablespoonfuls of oil and two of vinegar. Toss up well and let them stand an hour before serving.
Nutrition pending
No invented nutrition numbers.
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