Ingredients
4 potatoes, new, small
4 celery stalks
1 apple, delicious
1/4 cup dressing, no-oil
1/4 tsp dill (optional)
Directions
Slice the potatoes into bitesize pieces and boil until tender, but not
soft. Peel the apple and slice into bitesize pieces (sprinkle with
lemon juice until ready to use). Chop the celery finely. Cool the
potatoes by draining and placing in pan of ice water. Combine all
ingredients and mix with dressing and dill if desired. I used Medford
Farms (tm) Creamy Dill No-Oil Dressing. Chill several hours. Quick
and delicious.
From the recipe file of Val Rowe MM 6/12/93
Servings: 4 servings
Apple Potato Salad Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Potato; Salad; Vegetable
The History of Recipes
Recipes as an idea can be found way back into distant history, at least as far back into history as the Egyptians, and maybe even further. In practice though, sadly, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts is a series of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a number of documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius recounts how the cooks of his times used a wide range of herbs, including some familiar names for example thyme, rue and dill. Moving our culinary historical trip onwards, there were some recipe books from the 1300s : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that we all know today, but instead recipes for the types of meals on the menues of the nobility of the time. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations created a surge in publications on food, the majority of which are kept safe in private libraries. For the centuries that followed, the rich families of Wesstern Europe competed to offer the most exotic meals, and because of this chefs and their recipes were much in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cooking publications are in great demand, mostly as a result of higher levels of literacy, leisure time and having more disposable income. The introduction of the TV brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Apple Potato Salad recipe.
