No. 192 Potato Salad
4 good-sized cold potatoes.
1 tablespoon of chopped watercress.
½ pint Sauce No. 175.
The potatoes may either be boiled in their skins or peeled; in the first way they will be the better flavoured and more nourishing, in the latter a better colour. They must be taken up carefully directly they are tender, and not allowed to break up at all. Cut into slices about half an inch thick, stamp out into fancy shapes and arrange prettily in a small bowl or dish; sprinkle them with the watercress, which should have been thoroughly washed in salted and rinsed in fresh water; then pour over the sauce.
This salad, which is generally much appreciated, will be found a very useful way of using up cold potatoes.