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NOTE: In 19th century recipes their is seldom a list of ingredients and many of them are not measured. This recipe was simply titled potato salad as back then they didn't yet refer to it as German Potato Salad
Boil potatoes of uniform size in their jackets
Slice a tender boiled celery root
For a Dressing for 6 persons take 6 tablespoons of salad oil, the same amount of claret or bouillon of extract of beef 4-6 spoonfulls of vinegar (if strong dilute it) plenty of salt and pepper and if liked a little mustard and finely chopped onion.
(Assembly) By putting into a dish a layer of potatoes then a spoonful of dressing, then celery root, then dressing, then potatoes and so on. The potato slices will remain whole.
(Garnish) Dip slices of potato slices of equal size in dressing and put them over the top of the salad
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Last updated February 11, 2011