Potato Salad

Ingredients

• six medium-sized potatoes
• four eggs
• two heaping teaspoons of salt
• two heaping teaspoons of sugar
• one small teaspoon of mustard
• four dashes of pepper
• three-quarters of a teacup of vinegar

Method

1. 1

   Boil potatoes until tender with salt in the water.

2. 2

   Cool, then slice thinly.

3. 3

   Sprinkle with chopped parsley.

4. 4

   For dressing, mix eggs, salt, sugar, mustard, and pepper in a saucepan.

5. 5

   Gradually add vinegar while stirring.

6. 6

   Heat to thicken without curdling.

7. 7

   Pour over potatoes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 87. The excerpt below is the record exactly as published.

POTATO SALAD Boil six medium-sized potatoes until very tender, with salt in the water. Take each from the saucepan with a spoon to prevent breaking. Put them in a colander, and set aside until cold. When cold, cut them in somewhat thin slices across the potato. Lay in an earthen dish and sprinkle with parsley chopped very fine. Make the following dressing: Mix in a small saucepan four eggs, two heaping teaspoons of salt, two heaping teaspoons of sugar, one small teaspoon of mustard, and four dashes of pepper. Stir this together, 158 THE HOME COOK BOOK and heat a little to mix well. Add gradually three-quarters of a teacup of vinegar

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