Cold potato salad from Schønberg Erken 1914: thin slices of cold boiled potatoes are dressed with 3 tbsp oil, 1 tbsp vinegar, a little sugar, pepper, parsley, 1 tbsp meat stock, chives, and finely chopped onion.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 417 (falt i det fri)
Erken's simple cold potato salad with an oil-and-vinegar dressing, chives, and onion – served heaped up on a platter.
Slice the potatoes
Cut the boiled, cold potatoes into thin slices and arrange them on a platter, slightly heaped in the middle.
Mix the dressing
Stir together the oil, vinegar, sugar, pepper, parsley, meat stock, chives, and onion well.
Pour over
Pour the dressing over the potato slices and serve.
Amounts modernized: "1 dessert plate full of potatoes" ≈ 6 dl boiled potatoes, "pinch" set to a pinch of sugar. The line "1 meat stock" is interpreted as 1 tablespoon of meat stock, and "1 a teaspoon" as ½ teaspoon.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Løk
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