Potato Recipes

Issued by the Potato Marketing Board, 3d


For salads, new potatoes and waxy potatoes are most suitable. The best flavour is retained if the salad mixture is mixed with the dressing to be used (French, cooked or mayonnaise) and allowed to stand for a time — several minutes to one hour — before serving. The serving and garnishing of a salad is very important.

Potato Salads

Prepare and boil potatoes as in recipe for boiled potatoes. New potatoes make the best salads although the old waxy potatoes are very good. When the potato is cold, dice carefully. The care taken in cutting the potatoes neatly is well rewarded by the appearance of the finished product.

The following are suggestions for potato salads:—

  • 3 cups potatoes
  • 1 tablespoon finely chopped parsley
  • ½ tablespoon finely chopped onion
  • Salt and pepper
  • 1½ cups potatoes
  • ½ cup green peas
  • ¼ cup cubed carrots
  • Salt, pepper, onion and parsley
  • 1½ cups diced potato
  • 1 cup chopped celery heart
  • 3 cups potatoes
  • ½ cup grated cheese
  • Salt, pepper, onion
  • ½ teaspoon paprika
  • 2 cups tinned salmon
  • 1 cup diced potatoes
  • ½ cup diced cucumber
  • Salt and pepper
  • 1½ cups diced potatoes
  • 1½ cups diced peeled apples
  • 2 cups diced potatoes
  • ½ cup grated raw carrots
  • 2 cups diced potatoes
  • ¼ cup diced beetroot
  • ¼ cup anchovy or herring fillets
  • 4 gherkins cut in small pieces
  • 1½ cups diced potatoes
  • 1 cup green peas, carrots, onions and broad beans, mixed
  • ½ lb diced lean ham or chicken
  • 1 cup potatoes
  • 1 cup cooked French beans
  • 2 cups diced potatoes
  • 1 teaspoon chopped capers
  • 4 apples, peeled, cored and diced
  • 2 chopped small white pickled onions
  • 2 teaspoons chopped olives

Mix all ingredients together with either French dressing, cooked dressing, or mayonnaise. Serve either in a large salad bowl lined with crisp lettuce leaves, or in a lettuce cup on individual plates. To make a lettuce cup make a slit about I of the way up the main rib of the leaf. Fold the one lower half of the leaf over the other half and then place the filling on the fold to hold the lettuce cup in place.

Garnish salad according to the ingredients. Following are attractive garnishes :-

  • Parsley
  • Watercress
  • Slices or wedges of tomato
  • Slices or wedges of hard cooked eggs
  • Olives
  • Gherkins
  • Radish slices or roses
  • Cucumber slices
  • Beetroot slices
  • Pickled onions
  • Strips of green or red chillies
  • Asparagus tips
  • Grated Nuts: Walnuts, Pistachios, Brazils, Almonds, etc.

Jellied Potato Salad

  • 1 lb diced boiled potatoes
  • 3 chopped spring onions
  • 2 teaspoons chopped parsley
  • 2 teaspoons salt
  • 2 chopped green peppers
  • ½ cup green peas
  • ½ cup diced cooked carrot
  • ¾ cup mayonnaise
  • ¼ cup wine vinegar
  • 2 quarts aspic jelly

Mix the cold potatoes with peas, carrots, chopped onions, chopped peppers, parsley, salt and white pepper to taste. Add the mayonnaise and vinegar. Toss gently until well mixed. Cool the mould, then add prepared aspic jelly to a depth of ½ inch. When the jelly layer is set spread evenly with the salad mixture and fill all the crevices with more jelly. Then pour over this the remainder of the jelly. When set and chilled dip the mould in warm water. Turn out on to a plate and garnish with fresh salad.

Japanese Salad

Picture of Japanese Salad
  • 4 large oranges
  • 1 lettuce
  • 1 bunch watercress
  • 2 cups diced potatoes
  • ¼ cup mayonnaise
  • ¼ cup blanched shelled almonds

Wash and dry lettuce and watercress. Arrange lettuce leaves on a plate. Cut oranges in half and then cut a small slice from the end of each so that the cups will stand firmly. Scoop out the centre and separate sections, and mix with an equal quantity of cold diced potatoes. Add the mayonnaise and pile lightly in the orange cases. Arrange on a lettuce bed and garnish with parsley and watercress.
Almonds may be added to the filling.

French Dressing

  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1/8 teaspoon paprika
  • ¼ cup vinegar
  • ½ cup oil

Mix the salt, sugar and paprika together. Add vinegar and oil — beat thoroughly.

Cooked Dressing

  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1½ tablespoons flour
  • 1 teaspoon prepared mustard
  • 1 egg
  • ¾ cup of milk
  • 4 tablespoons vinegar
  • 1 tablespoon butter

Mix in order named. Cook over hot water, stirring until thick. Add vinegar and butter and blend thoroughly.


  • 1 teaspoon prepared mustard
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1 egg
  • 2½ tablespoons vinegar
  • 2 cups salad oil

Mix mustard, salt, pepper and paprika, then add egg and beat well, using egg beater. Add ½ cup oil very gradually (by drops at first), beating all the while. Add one tablespoon vinegar and beat in well. Add the remaining oil, continuing to beat thoroughly. Then add the rest of the vinegar.