Potato Salad

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 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

Method

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.