Recipes For Making Potato Salads

Potato Salad Recipe

Drees one quart of cold, boiled potato balls, cut from raw potatoes, blanched and cooked until tender, in the order given, with half a teaspoonful of paprika, two teaspoonfuls of salt, six tablespoonfuls of oil, a tablespoonful of onion juice and six tablespoonfuls of vinegar, in which beets have been pickled; toss the balls after the addition of each ingredient. Garnish with pickled beets. Serve in lettuce nests with cold meat.

Potato Salad With French Dressing Recipe

Rub the inside of a salad bowl with a ctove of garlic, cut in halves. Mix a quart of cold boiled potatoes, cut in small cubes, with half a small onion, grated, and a tablespoonful of fine-cut parsley. Sprinkle with salt and pepper and five or six tablespoonfuls of oil, and toss until evenly mixed; then toss again with three tablespoonfuls of vinegar. Let stand in a cool place a little time before serving.

Potato Salad With Bacon Recipe (Hot)

Cut one fourth pound of tender sliced bacon into tiny bits, and fry until a very light brown. Take out the bits of bacon, and sauté in the fat a small, delicately flavored onion, cut fine. Add half as much vinegar as fat, a very little salt, a few grains of cayenne and half as much boiling water, or meat broth, as vinegar. Have ready potatoes boiled, unpared, until tender in salted water. Remove the skins and slice the hot potatoes in the frying-pan, enough only to take up the liquid, sprinkle in the bits of cooked bacon, toss together and serve.