{"id":6235,"slug":"potato-salad-4","title":"Potato salad","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["3 boiled potatoes","1 small onion, chopped fine","Some chopped parsley","Salt","Pepper","2 spoonsful of olive oil","1 each of boiling bouillon (or boiling water) and vinegar","Lettuce (for garnishing)"],"ingredients_norm":["boiled potato","onion","parsley","salt","pepper","spoonsful of olive oil","each of boiling bouillon and vinegar","lettuce"],"steps":["Slice three boiled potatoes while hot.","Add one small onion chopped fine, some chopped parsley, salt and pepper, two spoonsful of olive oil, and one each of boiling bouillon, or boiling water, and vinegar.","Mix carefully so as not to break the potatoes.","Serve in salad bowl with lettuce garnishing."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w123:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"4399ff6c5160f7be075052ad11e53cdb0d986c186b5f7903f43dd5805259f209","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T16:50:21Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/potato-salad-4"}