A historical salad from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Add at least three as much potato as anything else. Reserve the olives and anchovies to ornament the top of the bowl.
Preserved exactly as written in the original source
Wash, split and bone a dozen anchovies, and roll each one up
Wash, split and bone one herring, and cut it up into small pieces
Cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sausages
Add an equal quantity of the breast of cold roast fowl, or veal
Add likewise, always in the same quantity, and cut into dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice
Add in quantity according to taste, but at least three as much potato as anything else
Add a tablespoonful of capers
Add the yolks and whites of some hard-boiled eggs, minced separately
Add a dozen stoned olives
Modern guidance to help you succeed with this vintage recipe
This composed salad relies on the principles of flavor layering and textural contrast. The potatoes act as a neutral starch base that absorbs the vinaigrette and mellows the aggressive salinity of the anchovies and capers. The emulsified vinaigrette—created by whisking mustard with oil and vinegar—coats each ingredient evenly, while the acid from the vinegar and pickled cucumbers cuts through the richness of the meats and egg yolks. Chilling the assembled salad allows flavors to meld as salt and acid penetrate the denser ingredients.
All components can be prepared up to 1 day ahead: dice the meats, vegetables, and eggs, storing each separately in airtight containers in the refrigerator. Boil and dice the potatoes up to 8 hours ahead, tossing with a small amount of vinegar to prevent browning. Assemble the salad and dress it 30 minutes to 2 hours before serving to allow flavors to meld, but reserve the decorative anchovies and olives until just before presenting.
Once dressed, this salad is best consumed within 4 hours as the acid will continue to break down the potatoes and vegetables. If you must store leftovers, keep in an airtight container in the refrigerator for up to 1 day, though texture and appearance will deteriorate. Do not freeze, as the potatoes, eggs, and vegetables will become watery and mealy upon thawing.
AI-generated tips from Chef Cecil's culinary database
All components can be prepared up to 1 day ahead: dice the meats, vegetables, and eggs, storing each separately in airtight containers in the refrigerator. Boil and dice the potatoes up to 8 hours ahead, tossing with a small amount of vinegar to prevent browning. Assemble the salad and dress it 30 minutes to 2 hours before serving to allow flavors to meld, but reserve the decorative anchovies and olives until just before presenting.
Once dressed, this salad is best consumed within 4 hours as the acid will continue to break down the potatoes and vegetables. If you must store leftovers, keep in an airtight container in the refrigerator for up to 1 day, though texture and appearance will deteriorate. Do not freeze, as the potatoes, eggs, and vegetables will become watery and mealy upon thawing.
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Mix all the ingredients well together, reserving the olives and anchovies to ornament the top of the bowl
Beat up together oil and Tarragon vinegar with white pepper and French mustard to taste
Pour this over the salad and serve
