Salade de Pommes de Terre

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

The potatoes to be used for this should be the yellow waxy kind. Boil them in their skins. When cooked peel them, and when they have cooled a little cut them in slices. They should be dressed while still warm with lots of oil, vinegar, salt, and pepper, and seasoned with fines herbes and a few chopped spring onions—or one onion cut in fine slices. This can be omitted by those who do not like raw onions.