Potato Salad

Salade de Pommes de Terre


Cut the potatoes in small dice shapes or with a peacutter, to be about a pint when they are cut out; put them in a stew-pan with enough cold water to cover them and a pinch of salt; boil till tender, but do not let them break; strain off and let cool. Mix in a basin with a wooden spoon one large tablespoonful of mayonnaise sauce, one tablespoonful of thick cream, a teaspoonful of tarragon vinegar, a good pinch of salt, a teaspoonful of chopped tarragon and chervil, that have been pressed after being chopped, then add the potatoes and serve. Take fresh tomatoes, peel them and remove the pips; cut them in little square pieces and season with a little salt, salad oil, and tarragon vinegar, and use as a garnish round the salad.