Mashed Potato Salad

Ingredients

• one quart potatoes
• two ounces fresh butter
• one teacup cream
• two tablespoons of mustard
• two tablespoons of sugar
• two hard-boiled eggs
• season with salt
• season with pepper

Method

1. 1

   Boil and mash the potatoes.

2. 2

   Make a dressing of butter, cream, mustard, and sugar; season with salt and pepper.

3. 3

   Rub the yolks of the eggs to a powder, add vinegar to moisten, chop the whites fine, and mix in.

4. 4

   Layer potatoes and dressing in a salad bowl, topping with dressing and garnishing with parsley or sliced lemon.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 48. The excerpt below is the record exactly as published.

MASHED POTATO SALAD. Mrs. Hubert Anderson, 1518 Wilton Place. — Boil and mash one quart potatoes. Make a dressing of two ounces fresh butter, one teacup cream, two tablespoons each of mustard and sugar; season with salt and pepper. Rub the yolks of two hard-boiled eggs to a powder, and add vinegar to moisten. Chop the whites very fine and mix in, Put a layer of potatoes in a salad bowl with a spoonful of dressing, dropped over it in spots, then another layer, then the dressing, until the bowl is filled. Top with dressing; garnish with parsley or sliced lemon. NO. 42. MOTHER-IN-LAW SALAD. M. A. R., 1019 South Figueroa street.— Very good and inexpensive. For dressing take one tea- spoonful mustard, half teaspoon salt, quarter teaspoon black pepper, dash of red pepper, one small boiled potato (hot and mashed fine;) but- ter, a little more than half the size of the potato. Add one egg and half cup hot vine- gar, stirred in slowly, so as not to curdle. A little sweet cream will make it better. For salad: A little cauliflower placed on a lettuce leaf — cream sauce will not hurt — cold boiled potatoes, minced fine, around it. Put on the dressing, and then trim with beets, cut in dice, carrots in thin slices, or olives, with the pits taken out. In this way you can use almost any cold vegetables left over. The salad should 30 COOKING AND OTHER RECIPES. be the economical dish, and the appetizer at dinner. Try to make today's salad out of what was left from yesterday. NO. 43. NAVARINO SALAD. L. M. S., Cueamonga, Cal.— Soak a pair of sweetbreads in cold water until white; place in a saucepan with one-half teaspoonful of salt, a thin slice of onion and sufficient boiling water to cover, and simmer twenty minutes; drop in cold water until chilled, then break into oits; cut fine twelve large olives, one large boiled red beet, blanched celery to measure one cupful, and (if obtainable) one pared and diced cucum- ber. Soak one-half box gelatine in one pint strong, clear veal or chicken stock and heat until dissolved. Season with salt, cayenne and three tablespoons tarragon vinegar. Put the prepared meat and vegetables in alternat- ing layers in tiny wetted molds; fill with the jelly and set away until firm. Serve in lettuce nests with mayonnaise. NO. 44. NEUFCHATEL SALAD. Mrs. Arthur B. Williams, S3SV2 South Flower street- One Neufchatel cheese, beaten with one tablespoon each melted butter and sweet cream; season with pinch salt and pepper; add one cup chopped nuts or olives; mix well; roll in balls and serve with lettuce, watercress or some green salad. NO. 45. NUT SALAD. Alice J. Roche, 275 Center street, Pasadena', Cal.— Peel large, firm, smooth tomatoes; scoop out the inside and fill with chopped walnut meats, celery cut fine, and mayonnaise dressing. Place each one on lettuce leaves on a pretty china plate, and serve individually. It is very ap- petizing and makes a pretty table decoration.^ NO. 46. NUT AND CELERY SALAD. H. G. Stoddard, Tropico, Cal.— Cut celery and wal- nuts into dice shapes, using one-half as many nuts as celery. Serve on lettuce leaves with French dressing, consisting of one-half tea- spoon salt, three tablespoons olive oil," one tablespoon vinegar. NO. 47. OLIVE AND MUSHROOM SAL.\D. Mrs. Edith Rhind, Brookdale avenue, Red- lands— One-half pint ripe olives, pitted and chopped fine; one-half pint best canned French mushrooms, chopped fine; these, together with one tablespoonful mayonnaise dressing; heap on small crisp lettuce leaves, then put one teaspoonful of dressing on each portion. This amount will make four portions. NO. 48. ORANGE SALAD. Mrs. E. A. Pal- lah, Santa Ana — Peel oranges, slice thin across fruit, lay slices on plates (individuals;) whip one-half cup thick sour cream; add two table- spoons lemon juice, two tablespoons sugar.

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