Potato Salad

Kartoffel Salat

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Peel and slice 4 or 5 large potatoes and, while still warm, put them in a salad bowl, moisten with white wine and a dressing of 4 tablespoons of oil to 2 of vinegar, and season with salt and pepper. Sprinkle finely chopped onion and parsley over them and let stand for a little so that the wine and dressing are absorbed.