Home › Left-Over Fish › Fish and Potato Salad

Fish and Potato Salad

Use for this salad any left-over white fish, baked, boiled, broiled, or sautéd, being careful to remove all bones. For each cup of flaked fish use one cup of potatoes cut in dice. Mix with French dressing No. I (see page 73), pouring it over fish and potato separately. If potato is freshly boiled and warm when dressing is added, seasoning will penetrate potato more easily, giving better flavor. When ready to put salad together, drain off any excess of liquid, add chopped sweet red peppers (canned), and mix carefully, that potato may keep its shape. Season more highly if necessary. Serve in individual portions on crisp lettuceleaves, putting a spoonful of mayonnaise dressing (see page 84) on top of each. Garnish with narrow strips of red peppers.