Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Poteter, s. 67 (falt i det fri)
Slice the potatoes
Cut the potatoes into slices and place them in a bowl.
Cook the paste
Stir the flour into the water, oil and vinegar. Cook to a thick porridge and let it cool.
Make the dressing
Stir the egg yolks, the remaining oil, the sour cream and a good amount of finely snipped chives into the cooled porridge. Season with mustard.
Combine
Pour the dressing over the potato slices.
1939 edition
Historic source edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
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