Mashed Potato Salad

Ingredients

• 4 cups cold mashed potatoes
• 1 cup olive oil
• lemon juice or vinegar to taste
• 1 teaspoon salt
• dash each of cayenne
• dash each of tabasco
• 1/2 teaspoon Worcestershire
• small grated onion
• 2 teaspoonfuls parsley
• 1 cup of cut celery

Method

1. 1

   Rub a dish with garlic, add mashed potatoes, whip well, and slowly add olive oil, lemon juice or vinegar, salt, cayenne, tabasco, Worcestershire sauce, onion, parsley, and celery.

2. 2

   Garnish with hard boiled eggs and serve on lettuce leaves or cress.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 40. The excerpt below is the record exactly as published.

MASHED POTATO SALAD— Mrs. W. F. Jones. Rub a dish with garlic and put in it 4 cups cold mashed potatoes, ■whip well, add slowly 1 cup olive oil, lemon juice or vinegar to taste, 1 teaspoon salt, dash each of cayenne and tabasco, celery salt or ex- tract, % teaspoon 'Wbrcestershrire, small grateidi onion or a few chives chopped fine with 2 teaspoonfuls parsley, 1 cup of cut celery. Garnish ■with hard, boiled eggs, serve on lettuce leaves or cress. A little may- onnaise with each helping improves. POTATO MAYONNAISE— Mrs.A. McMahon, San Francisco Boil 1 small potato, mash thoroughly anid place in bowl until cool, then add yellows of 2 eggs or more if requireid, a little cayenne, salt spoon of mustard and 1 teaspoon salt. Beat together and add your oil a little at a time and vinegar or lemon juice to taste. Mayonnaise made this way will not craok. SALADS 91 POTATO SALAD DRESSlNG^Mrs. E. Q. Smith. 1 cup mashed whipped potatoes, heat into the potatoes gradually 4 tablespoons olive oil, 4 tablespoons lemon juice, 1 tablespoon mild French mustard, % teaspoon salt and 5 drops tabasco. Beat well and ii warm weather chill. Just before serving add % cup of whipped cream audi pour over your lettuce. POTATO DRESSING— Mrs. Winfield Davis, Ross Valley. Boil about 1 potato, mash and whip light with fork; let cool. Chop garlic size of a pea very fine, and add to potato, also 1 teaspoon salt % teaspoon pepper, 1 teacup of oil, about 3 tablespoons vinegar, or vinegar to taste: Mix well and pour over lettuce and then stir thor- oughly. Chill. SALAD DRESSING — Mrs. Thos. S. Bonneau. 2 eggs beaten, add 1 cup milk, tablespoon, mustard mixed with a little vinegar; teaspoon of salt and 1 of sugar, cup of vinegar, if not too strong, otherwise, % cup. Oil to taste or butter size of an egg. Put contents in double boiler and cook to consistency of cream. FRENCH DRESSING— Mrs. W. F. Jones. 1 teaspoon salt, % teaspoon paprika, % teaspoon pepper, % cup of lemon juice or vinegar, % cup olive oil,, y^ teaspoon Worcestershire

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