Recipe by mollypaul

A thrifty way to recycle leftover fish and boiled potatoes into something new and wonderful from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Combine fish, potatoes and celery.
  2. Season with salt and paprika; mix with dressing.
  3. Arrange greens on chilled salad plates, top with fish salad, and garnish with pimiento strips.

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