 James Beard's American Cookery |
Picnic Potato Salad
from
James Beard's American Cookery
by James Beard
1 clove garlic
2 small cucumbers, peeled and seeded
1 teaspoon or more salt
1/2 teaspoon freshly ground pepper
2 tablespoons hot bacon drippings
1 medium onion, finely chopped
4 tablespoons olive oil
1 1/2 tablespoons vinegar
Greens
Paprika
Peel the potatoes while they are hot. Place in a bowl which has been well rubbed in garlic. Let them stand till cool. Slice the cucumbers, and add salt and pepper. Slice the cooked potatoes and pour heated bacon fat over them. Combine with the cucumbers and onion and toss lightly. Let stand 2 hours before serving. Add more oil and vinegar, if needed. Arrange on a bed of greens and sprinkle with a touch of paprika.
© James Beard
© 2000 by Hachette Book Group USA |