TODAY’S RECIPE
POTATO SALAD Boil potatoes in salted water until tender, but not too soft. Cut into dice and measure 4 or 5 cups. Place in a bowl with I cup chopped stuffed olives, 2 tablespoons chopped chives or very young spring onions, 1 teaspoon chopped parsley, 1 tablespoon chopped capers, and %lb bacon, previously shredded and fried until crisp. Add 1 breakfast cup French dressing, and allow to stand until potatoes are quite cold.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ST19401219.2.65
Bibliographic details
Southland Times, Issue 24313, 19 December 1940, Page 7
Word Count
75TODAY’S RECIPE Southland Times, Issue 24313, 19 December 1940, Page 7
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