Japanese Celery and Potato Salad (Recipe from 1912)

Japanese Celery and Potato Salad (from 1912) >>>

Evening Post, Volume LXXXIII, Issue 53, 2 March 1912, Page 11

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Japanese Celery and Potato Salad recipe converted to metric measurements:

Ingredients

• 4 medium-sized potatoes (~600-800g)

• 1 large head of white celery (~300-400g)

• 3 tablespoons mayonnaise (~45 ml)

• 1 dessertspoon tomato purée (~10 ml)

• Finely chopped gherkin, to taste

• Salted meat stock or water with seasoning for boiling

Instructions

1. Wash, peel, and boil the potatoes in seasoned meat stock or salted water until tender.

2. Drain and allow them to cool. Then slice thinly and cut into fine strips.

3. Wash and trim the celery. Cut into 2.5 cm (1 inch) pieces, then slice and shred finely.

4. Gently mix the celery with the potatoes to avoid breaking the potato strips.

5. Stir in the mayonnaise and tomato purée.

6. Transfer to a salad bowl, sprinkle with finely chopped gherkin, and serve.