Method.—Cut the potatoes into dice and chop the eggs fine. Chop the onions, or slice them very thin. Sprinkle the potatoes, eggs and onions with the salt and pepper, and mix thoroughly. Pour the oil gradually over the mixture, stirring and tossing continually; lastly, mix with the other ingredients the vinegar, in which the sugar has been dissolved. Sprinkle chopped parsley over the top.
Potato Salad.
Ingredients.
- 1 quart of cubes of cold boiled potatoes.
- 1½ teaspoonfuls of salt.
- ¼ a teaspoonful of paprica.
- 3 tablespoonfuls of vinegar.
- 4 tablespoonfuls of oil.
- Capers, beets, whites and yolks of eggs, and lettuce.
Method.—To the potato cubes add the salt, pepper and oil, and mix thoroughly; add the vinegar and mix again. Pile the cubes in a mound in the salad-bowl. Mark out the surface of the mound into quarters with capers; fill in two opposite sections with chopped beet; use chopped whites of eggs in a third, and sifted yolks of eggs in the fourth section. Finish with a border of parsley.
Potato=and=Nasturtium Salad.
(E. J. McKenzie.)
Ingredients.
- 1 quart of potatoes, cut in cubes.
- ½ a cup of chopped gherkins.
- 1 cup of tender nasturtium shoots, cut in bits.
- 2 tablespoonfuls of pickled nasturtium seeds.
- Onion juice or garlic.
- 6 tablespoonfuls of oil.
- 5 tablespoonfuls of vinegar.
- Salt and pepper.
- Chopped parsley.
Method.—Mix the potatoes, gherkins, nasturtium shoots and seeds in a bowl rubbed over with garlic; add the oil, vinegar and seasonings, and mix again. Pile in a mound on a serving-dish, dust with chopped parsley, and garnish with a wreath of nasturtium blossoms and leaves.