Irish Potato Salad

Ingredients

• Six potatoes
• one onion
• one teaspoonful salt
• one-fourth teaspoonful pepper
• three hard-boiled eggs
• one half cup vinegar
• one teaspoonful butter
• one teaspoonful sugar

Method

1. 1

   Boil and peel potatoes, cut into dice.

2. 2

   Heat vinegar and mix with other ingredients except eggs.

3. 3

   Mash egg yolks and pour hot vinegar over them.

4. 4

   Mix with potatoes and serve garnished with egg whites cut into circles and some mashed yolks.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 44. The excerpt below is the record exactly as published.

one teaspoonful salt, one cup fine shredded cabbage, juice of one lemon, one-half cup sugar, two cups celery, cut into small pieces, one-fourth can sweet red peppers, cut fine. Soak gelatine in cold water five minutes, add vinegar, lemon juice, boiling water, sugar and salt. Then strain and when beginning to set, add other ingredients. Turn into a mold and chill. Serve on lettuce leaves with mayonnaise. — Mrs. E. E. Bernard. GINGER ALE SALAD. Dissolve one envelope Knox gelatine in cup hot water, juice of one can of white cherries, juice of two lemons, three rounded teaspoonfuls sugar, one can sliced pineapple, cut into dices, one bottle canned white cherries, one bottle of ginger ale. Let juice of cherries and the pineapple come to boiling point, add to the dissolved gelatine juice of lemons and sugar. Add ginger ale, stir thoroughly, and add fruit after the cherries have been stoned. If preferred you may use package of Jello dissolved in one-half j)int Avater leaving out lemons and sugar. Serve this on crisp lettuce with mayonnaise, and saltines. .This is a popular salad when tried once. — Mrs. W. S. Borland. PEANUT AND LETTUCE SALAD. To one pint finely chopped lettuce, add one-half pint well-beaten salted peanuts, one teaspoonful sugar. Mix well and serve either wath mayonnaise or French dressing. — Mrs. J. E. Lyon. RUSSIAN DRESSING. One cup mayonnaise, one half green pepper chopped fine, one half sweet red pepper chopped fine, two tablespoonfuls sweet oil, one teaspoonful vinegar, three tablespoonfuls chile sauce. Serve with head lettuce. — Miss Annie Louise Vaughan. JELLIED WALDORF SALAD. Dissolve one package lemon jello in one pint boiling water and two tablespoonfuls of vinegar. While cooling chop one cup tart apples, one cup English walnuts, one cup celery and season wdth salt. Mix these ingredients and pour over them the jello. Cool in individual molds and serve wdth mayonnaise, on crisp lettuce leaves garnished with pimentoes or cherries. — Mrs. D. F. Parker. FRUIT SALAD. One can sliced pineapple, one can white cherries, one-fourth pound almonds, one-half package Knox Gelatine added to the juice. Mix with French Dressing and mold. — Mrs. Frank Stone. CREAM SALAD DRESSING. Two tablespoonfuls butter, three tablespoonfuls flour, one tablespoonful sugar, white pepper, cayenne, one teaspoonful salt, one teaspoonful mustard, one cup milk or w'ater, one-fourth cup vinegar, two eggs. Melt butter, add flour and stir. Add milk or water gradually and cook until thick, stirring constantly. Add hot liquid to the beaten eggs to which has been added the seasonings. Cook in doulfle l)oiler, stirring constantly, until thick. Remove from fire and add vinegar. Whipped cream, folded in when ready to use, makes a pleasing addition for fruit salads. — Miss Eunice Chaplin. POTATO SALAD. Two cups boiled potatoes diced, one cup shredded cabbage or apple diced, one large oniou, one-half cup nut meats, several sprigs parsley. Mix with mayonnaise dressing. — Mrs. Arthur Cole. 44 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE makes dainty desserts for dainty people CREAM DRESSIXG (BOILED;. One cup butter and one-half cup sugar creamed ; add one tablespoonful salt^ one of mustard, a pinch of cayenne pepper. Then add four eggs, one at a time, beating thoroughly. Next one cup of cream and lastly one and one-half pints of boiling vinegar. Stand over fire until it ap- proaches the boiling point; remove and bottle. It is nice with potato salad. — Mrs. R. B. SUITT. CZARIXA SALAD. (Xice to serve -with meats.) Two teaspoonfuls Knox Gelatine, one-half cup cold water, one cup spiced vinegar, one-half cup tomatoes, onion to taste, one apple, one-fourth cup sweet green pepper, one-half cup celery, two teaspoonfuls nut meats. Soak the gelatine in cold water, add boiling hot vinegar. When cool add the other ingredients and pour into wet mold. When firm turn out, cut into any desired shape and serve with mayonnaise dressing. — Mrs. Arthur Cole. PEAR SALAD. Pears, salad dressing, lettuce, cream cheese. Put nice look- ing piece lettuce on a salad plate, place one-half pear on same, roll cream cheese in small ball, and put in center of pear, with one spoonful salad dressing on top. — Miss Margaret Dawsox. IRISH POTATO SALAD. Six potatoes, one onion, one teaspoouful salt, one- fourth teaspoonful pepper, three hard-boiled eggs, one half cup vinegar, one tea- spoonful butter, one teaspoonful sugar

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