The 1901 Cookbook Archive
No. 2562 — Potato Salad
English historical translation of Molokhovets recipe No. 2562 from the 1901 Russian cookbook, retaining original methods and measures.
For potato and watercress salad, see recipe No. 605. For the present potato salad, boil potatoes in salted water, peel, cool and slice.
Mix the potatoes with 1½ tablespoons of Provençal (olive) oil, 3 tablespoons of vinegar, ½ teaspoon of salt, ¼ teaspoon of pepper and chopped green onions. Stir and serve with boiled or roast beef, duck, fish and similar dishes.
Original source: Read Russian recipe No. 2562. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.