Rensselaer Semi-Weekly Republican, Volume 19, Number 33, Rensselaer, Jasper County, 28 December 1897 — Potato and Tomato Salad. [ARTICLE]

Potato and Tomato Salad.

Boil in their jackets four mediumsized potatoes. While they are boiling make a French dressing’and slice into it one good-sized onion; as soon as the potatoes are done, drain, salt and dry them. Remove the skins and cut the potatoes while hot into the dressing; toss them carefully until every piece is well covered. Put the mixture on a cold dish and stand aside until serving hour. Then garnish the dish thickly with parsley ; sprinkle over the dish a tablespoonful of finely-chopped parsley or celery tops; a small pickled beet may be chopped fine and placed diagonally across the dish. Sardines or pickled herring may also be used as a garnish and to give >variety, and one may also stir into the dressing a tablespoonful of Anchovy paste. Scald, peel and cool small, sound, well-shaped tomatoes. Dish them neatly on lettuce leaves, and put over each a teaspoonful of mayonnaise dressing. Keep in a cold place until it is time to serve. —Mrs. S. T. Rorer, in Ladies’ Home Journal.