Irish Potato Salad

Name: Irish Potato Salad
Yield: 8 servings
Ingredients: Seven medium-sized potatoes; 2 heaping tablespoons butter; dash of cayenne pepper; 14 teaspoon salt; 3 eggs; 1 light teaspoon mustard; tablespoon celery seed; % cup vinegar; add three hard-boiled eggs, cut fine; 1 large cupful of cut celery; 1 onion; 1 cupful of Heinz pickle (sweet), cut fine

From The Henderson cook book, 1914

Serves 8

— Mrs. C. M. Cooper.

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 28. The excerpt below is the record exactly as published.

IRISH POTATO SALAD. Seven medium-sized potatoes, boiled and mashed, 2 heap- ing tablespoons butter, dash of cayenne pepper, 14 teaspoon salt, 3 eggs, 1 light teaspoon mustard, tablespoon celery seed, % cup vinegar; cook together in double boiler. When thick pour into the. mashed potatoes ; add three hard-boiled eggs, cut fine, 1 large cupful of cut celery, 1 onion, 1 cupful of Heinz pickle (sweet), cut fine

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