Potato salad

The American woman’s cook book, 856pp.
edited and revised by Ruth Berolzheimer, Culinary Arts Institute
Garden City Publishing, New York, 1967
Cooking on page 432

Love the first sentence in this book. ‘To become a good cook requires more than the blind following of a recipe.’ There’s my licence to change, as I often do.

This book has been around for a long time. It was first published in 1938 and some parts of it are protected by a 1927 copyright held by the Butterick Publishing Company in London. The cover it just plain green, so I haven’t bothered to show it.

The first 100 pages are packed with all sorts of cooking basics such as facts about food, how to buy food, meal planning, menu making, table settings, carving, garnishes and much more. Then the recipes start.

The first page 32 that had a recipe was page 432. So here we are.

Potato salad

1 quart potatoes
2 tablespoons chopped parsley
2 tablespoons grated onion
French dressing to moisten

Boil the potatoes with skins on and allow them to cool before peeling, as it is considered a good thing to have potatoes waxy rather than mealy for salad. Peel potatoes, cut into small pieces or thin slices, and mix with parsley, onion and French dressing Set in a cool place for two hours before serving.

How it played out
I confess. I was in a hurry so didn’t bother to cool or peel the potatoes, or let it all sit for two hours before serving. Instead of grating the onion, I finely chopped two shallots (scallions). I added about three tablespoons of French dressing, and served with another page-32 recipe—Steak Dianne.

Nice quick salad that went perfectly with the steak. Love it when so few ingredients work so well.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
This entry was posted in Side dish, Vegetable and tagged , , , . Bookmark the permalink.

One Response to Potato salad

  1. Pingback: Steak Dianne | What's cooking on page 32

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