Potato Salad.
(Miss Cohen.)
Ingredients.
- 3 cups of cold boiled potatoes, cut in cubes.
- 1 cup of pecan nuts, broken in pieces.
- 5 tablespoonfuls of oil.
- 1 tablespoonful of salt.
- ½ a teaspoonful of onion juice.
- A dash of cayenne.
- 2 or 3 tablespoonfuls of vinegar.
- Watercress.
Method.—Mix the potatoes and nuts, add the oil and mix again; add the other seasonings, and, when well mixed, set aside in a cool place an hour or more. Remove the coarse stalks from two bunches of watercress that have been well washed and dried. Season with French dressing and arrange in a wreath about the edge of the salad.
Potato Salad.
(Carrie M. Dearborn.)
Ingredients.
- 12 cold boiled potatoes.
- 4 cooked eggs.
- 2 small Bermuda onions.
- Chopped parsley.
- 1 saltspoonful of white pepper.
- 2 teaspoonfuls of salt.
- 6 tablespoonfuls, each, of oil and vinegar.
- ½ a teaspoonful of powdered sugar.