Potato Salad II

Mix two cups cold boiled riced potatoes and one cup pecan nut meats broken in pieces.

Mix two cups cold boiled riced potatoes and one cup pecan nut meats broken in pieces. Marinate with French Dressing, and arrange on a bed of watercress.

Ingredients

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  • French Dressing
  • watercress

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Instructions

  1. 1

    Mix two cups cold boiled riced potatoes and one cup pecan nut meats broken in pieces.

  2. 2

    Marinate with French Dressing, and arrange on a bed of watercress.

Sources & Citations

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Recipe by fannie-farmer from The Boston Cooking-School Cook Book , Chapter 21 (1896)