Potato Salad with Anchovies

Salade de Pommes dc Terre aux Anchois


Cut four or five cold cooked potatoes in dice shapes; peel and remove the pips from a similar number of tomatoes, and season with a little tarragon, chervil, and capers all chopped, pepper and salt, and fill them up with the potato; dish them, and pour over them the following salad dressing: Take two tablespoonfuls of stiffly whipped cream, and mix it on to one large tablespoonful of thick mayonnaise sauce, a dessertspoonful of tarragon vinegar, six boned and well-washed anchovies cut up in little dice shapes, and a teaspoonful of finely chopped parsley, and keep on ice till ready to serve.