Boston Potato Salad

Ingredients

• 1 lb. of new potatoes
• 1 onion
• 1 tablespoonful made mustard
• b tablespoonful celery seed
• b tablespoonful sugar
• 2 eggs
• 2 tablespoonsful fresh butter
• 1 gill of vinegar
• 3 tablespoonsful hot water
• two chopped, hard-boiled eggs

Method

1. 1

   Boil potatoes in skins, peel while hot, slice.

2. 2

   Slice onion over potatoes, season with salt and pepper, add mustard, celery seed, and sugar.

3. 3

   Beat eggs, pour melted butter over, stir, add vinegar and hot water, adjust seasoning.

4. 4

   Line salad dish with lettuce, pour in salad, decorate with grated hard-boiled eggs.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 76. The excerpt below is the record exactly as published.

Boston Potato Salad. Boil 1 lb. of new potatoes in their skins. When done peel them at once while hot, and slice in thin round slices ; slice 1 onion in thin, round slices over the potatoes, sprinkle generously with salt and pepper ; add 1 tablespoonful made mustard, b tablespoonful celery seed, and b tablespoonful sugar. Beat 2 eggs until light, pour 2 tablespoonsful fresh butter (melted) over the eggs, stir well, add 1 gill of vinegar, pour over the seasoned potatoes; then add 3 tablespoonsful hot water, and if necessary add a little more vinegar, salt, or pepper. Two chopped, hard-boiled eggs

Cook this with the app: pantry check, scaling, and the assistant.