Potato Salad

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 large new potatoes or waxy old potatoes
  • French dressing or Vinaigrette sauce
  • 2 heaped tablesp. chopped parsley
  • 1 teasp. chopped mint
  • 1 teasp. chopped chives or spring onion
  • salt and pepper


Cook the potatoes until just soft, in their skins. Peel and cut into dice whilst still hot. Mix while hot with the dressing and the herbs and a little seasoning. Serve cold.