Potato Saead
Ingredients
Directions
Make the salad
Slice boiled potatoes.
While hot, pour sufficient French dressing over the potatoes.
Add a teaspoonful of onion juice to the dressing.
Let the mixture stand until perfectly cold.
Finish and serve
Fry bacon until crisp and cut finely.
Add the bacon just before serving to improve the flavor.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Potatoes (in the method)
- Form the bulk of the salad and absorb the dressing while they are still hot.
- French dressing (in the method)
- Adds fat and acidity that flavour the potatoes as they soak in.
- Bacon (in the method)
- Adds smoky, savoury flavour and crisp texture when added just before serving.
The step that matters
Dress the potatoes while hot. Warm potatoes are porous and absorb dressing readily, so pouring it on while hot gives even flavour. Cold potatoes absorb less and can taste bland.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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