Millard County Chronicle | 1912-05-30 | Page 5 | Polish Salad.

' Polish Salad. One pound of cold new potatoes, four ounces of smoked salmon, six anchovy an-chovy fillets, one ounce of cooked hm, three gherkins, celery, half a head ol lettuce, mayonnaise, chopped herbs, two hard-cooked ejics. salt, paprika of red pepper, and stoned olives. Peel the potatoes, and slice them rather thinly, cut the Kilmon ir.-to thin slices, trim, wash and drain the lettuce. Cut these, together with the anchovy fillets, fil-lets, ham, (fherklns and celery, Into ronrso Julienne trlpa. Mix them all with mayonnaise, to which some chopped chop-ped herbs have In-en added, season with salt and paprika or red pepper, and dress nently In a salad bowl. Serve the snlad surrounded by a border bor-der of hard-rooked cbks and garnish with the stoned Hives. j