Reference > Farmer's Cookbook > SALADS AND SALAD DRESSINGS > Hot Potato Salad
  Potato Salad II Potato and Celery Salad  
CONTENTS · BIBLIOGRAPHIC RECORD

Hot Potato Salad

Wash six medium sized potatoes, and cook in boiling salted water until soft. Cool, remove skins, and cut in very thin slices. Cover bottom of baking-dish with potatoes, season with salt and pepper, sprinkle with finely chopped celery, then with finely chopped parsley. Mix two tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice lemon cut one third inch thick. Bring to boiling-point, pour over potatoes, cover, and let stand in oven until thoroughly warmed.


CONTENTS · BIBLIOGRAPHIC RECORD
  Potato Salad II Potato and Celery Salad  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors