Potato Salad Recipe

4 good-sized cold potatoes.

1 tablespoon of chopped watercress.

1/2 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.

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