Name: Hot Potato Salad
Cuisine: American
Ingredients: undefined salt; undefined pepper; undefined finely chopped celery; undefined finely chopped parsley

Wash six medium-sized potatoes, and cook in boiling salted water until soft. Cool, remove skins, and cut in very thin slices. Cover bottom of baking-dish with potatoes, season with salt and pepper, sprinkle with finely chopped celery, then with finely chopped parsley. Mix two tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice lemon cut one-third inch thick. Bring to boiling-point, pour over potatoes, cover, and let stand in oven until thoroughly warmed.

salt
pepper
finely chopped celery
finely chopped parsley

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kitchen

Large pot

kitchen

Baking dish

skillet

Saucepan

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1

Wash six medium-sized potatoes, and cook in boiling salted water until soft.
2

Cool, remove skins, and cut in very thin slices.
3

Cover bottom of baking-dish with potatoes, season with salt and pepper, sprinkle with finely chopped celery, then with finely chopped parsley.
4

Mix two tablespoons each tarragon and cider vinegar and four tablespoons olive oil, and add one slice lemon cut one-third inch thick.
5

Bring to boiling-point, pour over potatoes, cover, and let stand in oven until thoroughly warmed.

Hot Potato Salad

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