Alsatian Salad
This recipe comes from Good Salads and Salad Dressings, published in 1948. Alsatian Salad is a satisfying salad featuring boiled potatoes, a variety of protein options (beef, lamb, veal, ham, bacon, anchovies, or herrings), and colorful additions like beets and pickles. Customize your salad with your favorite ingredients and dressing; similarly, quantities are not specified and should be adjusted to personal taste. When we tried this salad, we pan-fried our ham first for extra flavor. This salad is named after Alsace, an historic region of France, which is now part of the larger Grand Est region.
- Potatoes, boiled and chilled
- A selection of the following: - Cold beef, lamb, or veal - Ham or bacon - Anchovies or herrings in oil - Beets, cooked and chilled - Pickles
- Onion, or onion powder
- Parsley
- Dressing of your choice
Cut plenty of cold waxy potatoes into small pieces or cubes, and mix them with any or all of the following that you like: small pieces of cold cooked beef, lamb or veal, ham or bacon, anchovies or herrings in oil cut in dice, beetroot, pickled gherkins, and so on. Sprinkle at the end with chopped onion or onion flavoring and chopped parsley. French dressing if possible, otherwise salad dressing.