Potato Salad No. 3

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 12 small potatoes
  • 3 tablespoons salad oil
  • ¼ cup red wine
  • ¼ cup vinegar
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon mustard
  • 1 tablespoon sugar
  • ¼ red or green pepper, chopped, or parsley, chopped
  • ½ cup celery, diced


Mix the oil, wine, vinegar and the spices well together. Boil potatoes in their jackets, peel and slice. Into a salad bowl place a layer of the potatoes and while hot, pour over a part of the Salad dressing, just mixed. Add another layer of potatoes, more of the dressing, and so on, with dressing for the top. Serve cold. Decorate with the peppers and parsley; chopped olives, cold beets cut in fancy shapes or any other way desired.