Potato Salad

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 lb. (1 k.) boiled potatoes
  • French dressing
  • 1


The potatoes should not be floury; new potatoes are excellent. Make the salad while they are just warm, and cut them into neat slices or small cubes.

Mix the potatoes and herbs well together, reserving a little parsley to garnish, pour over the dressing and very lightly mix again. Leave to chill slightly in the refrigerator and sprinkle with remaining parsley before serving.