Potato Salad

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Slice cold potatoes, add to them chopped eschalots, and season with pepper, salt, mustard, oil, tomato catsup and vinegar. Garnish with sprigs of parsley.