- 1 1/2 c. diced potatoes
- Salt
- 1/2 c. diced cucumber
- Boiled salad dressing
- 1/2 c. diced celery
- Lettuce
- 1 medium-sized onion
Prepare the vegetables in the usual way, dicing them carefully, and just before serving mix them together, season well with salt, and add the salad dressing. Boiled dressing is preferable. Place in a salad bowl or on salad plates garnished with lettuce.
65. OLD-FASHIONED POTATO SALAD.--The potato salad given in this recipe is agreeable to persons who like the flavor of smoked meat. It is an excellent salad to serve for a lunch or a supper with cold ham, frankfurters, or any cold sliced meat.
OLD-FASHIONED POTATO SALAD
(
Sufficient to Serve Four
)
- 2 c. sliced boiled potatoes
- 1/4 c. water
- 2 thin slices bacon
- Salt
- 1 Tb. flour
- Pepper
- 1/2 c. vinegar
- 2 Tb. parsley, chopped
Slice cold boiled potatoes into medium thick slices. Cut the strips of bacon into small cubes and fry until crisp in a frying pan. Stir the flour into the hot fat, and to this add the vinegar and water. Season this dressing well with salt and pepper and pour it hot over the potatoes, mixing carefully so as not to break the slices. Add the chopped parsley last. Serve warm if desired, or allow it to cool before serving.
66. TOMATO-AND-STRING BEAN SALAD.--Besides being appetizing in flavor and appearance, tomato-and-string-bean salad, which is illustrated in Fig. 8, has the advantage over some salads in that it can be made of either fresh or canned vegetables. For the salad here shown, tomatoes and beans canned by the cold-pack method were used. If it is desired to duplicate this salad, place a canned tomato or a peeled fresh tomato in the center of a plate garnished with lettuce and around it place several piles of three or four canned or freshly cooked beans. Serve with French dressing or any other desired salad dressing.