The 1901 Cookbook Archive
No. 629 — Potato Salad with Garden Cress
English historical translation of Molokhovets recipe No. 629 from the 1901 Russian cookbook, retaining original methods and measures.
Boil about ten potatoes and drain in a colander. Rinse with cold water and cool, then slice each potato and put in a salad bowl.
Add one onion cut into very thin slices and one basket of fresh green garden cress, trimmed and washed.
Mix one spoonful of Provençal olive oil with 1½ spoonfuls of vinegar, five crushed black peppercorns and ½ teaspoon of salt. Toss with the salad.
Serve with meat or fish roasts.
Original source: Read Russian recipe No. 629. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.