This is quite a pleasing salad and certainly is much better with cold meats than hot potatoes.


A few cold boiled or steamed potatoes, 1/2 a lb. of dessert apples, a French salad dressing, to which a little made mustard has been added.


Gut the apples into cubes, as described in La Salade Herbert Joseph, on page 155, and soak in vinegar. Cut the potatoes into either small dice or in thin slices, mix with the apples and pour over them the salad dressing.