The 1901 Cookbook Archive
No. 1355 — Potato and Watercress Salad
English historical translation of Molokhovets recipe No. 1355 from the 1901 Russian cookbook, retaining original methods and measures.
For potato and watercress salad see No. 605.
Boil potatoes in salted water, peel, cool and slice. Mix with 1½ spoonfuls of olive oil, three spoonfuls of vinegar, ½ teaspoon salt, ¼ teaspoon pepper and green onion.
Serve with boiled or roast beef, duck, fish and other dishes.
Original source: Read Russian recipe No. 1355. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.