Cream Potato Salad

Ingredients

• six good-sized potatoes
• two hard-boiled eggs
• five or six pieces of celery
• one onion
• two sprigs parsley
• Half cup of vinegar
• two eggs
• teaspoonful mustard
• sugar
• a speck of red pepper
• a little cold water
• half cup of cream

Method

1. 1

   Boil potatoes in jackets, peel, and slice.

2. 2

   Mix with sliced eggs, celery, onion, and parsley.

3. 3

   Cover with dressing made by boiling vinegar with butter, beating in eggs, and adding mustard, sugar, red pepper, and cream when cool.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 44. The excerpt below is the record exactly as published.

CREAM POTATO SALAD. Mrs. Bertha S. Morris, 1016 Georgia street. — Boil six good-sized potatoes in their jackets, peel and slice in dish with two hard-boiled eggs, five or six pieces of celery, one onion and two sprigs parsley cut fine, pepper and salt a lit- tle, mix all together and then cover with the following dressing: Half cup of vinegar put on the stove to boil with piece of butter size of egg, beat up two eggs, add the hot vine- gar, beating the eggs all the time, then add teaspoonful mustard and sugar and a speck of red pepper wetted with a little cold water, then set on stove and stir until it begins to thicken, beat half cup, of cream

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