Sunday, July 20, 2008

Miss Cohen's Potato Salad

3 cups of cold boiled potatoes, cut in cubes.
1 cup of pecan nuts, broken in pieces.
5 tablespoonfuls of oil.
1 tablespoonful of salt.
½ a teaspoonful of onion juice.
A dash of cayenne.
2 or 3 tablespoonfuls of vinegar.
Watercress.

Mix the potatoes and nuts, add the oil and mix again; add the other seasonings, and, when well mixed, set aside in a cool place an hour or more. Remove the coarse stalks from two bunches of watercress that have been well washed and dried. Season with French dressing and arrange in a wreath about the edge of the salad.

This recipe is from "Salads, Sandwiches and Chafing-Dish Dainties, With Fifty Illustrations of Original Dishes", By Janet McKenzie Hill, 1909

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