Potato Salad

Ingredients

• 4 medium sized potatoes
• 1 teaspoon grated onion
• 1 cup finely cut celery
• 1/4 cup chopped pickle
• 1 teaspoon salt
• 1 cup cooked salad dressing

Method

1. 1

   Cook the potatoes in their jackets in boiling salted water.

2. 2

   As soon as the potatoes are tender, but not soft, drain them and remove the skins.

3. 3

   When they are cold cut the potatoes in small uniform cubes and pour over them the salad dressing while it is hot.

4. 4

   The potatoes absorb the hot dressing and have a better flavor.

5. 5

   When cool add the celery, and, if desired, cucumber and green pepper, also cut into small pieces.

6. 6

   Mix together lightly to avoid breaking the potatoes and making them mushy.

7. 7

   Chill thoroughly and serve on crisp lettuce leaves.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 40. The excerpt below is the record exactly as published.

POTATO SALAD 4 medium sized potatoes. 1 teaspoon grated onion or more. 1 cup finely cut celery, }4: cup chopped pickle. teaspoons salt. 1 cup cooked salad dressing. Cook the potatoes in their jackets in boiling salted water. As soon as the potatoes are tender, but not soft, drain them and remove the skins. ^Tien they are cold cut the potatoes in small uniform cubes and pour over them the salad dressing while it is hot. The potatoes absorb the hot dressing and have a better flavor. When cool add the celery, and, if desired, cucumber and green pepper, also cut into small pieces. Mix together lightly to avoid breaking the potatoes and making them mushy. Chill thoroughly and serve on crisp lettuce leaves. CORN FRITTERS 1 cup liquid, either juice from ( 1 tablespoon melted fat. canned corn or milk, or the 1 egg. two mixed. 2 teaspoons baking powder. 1 cup drained canned corn. %^ teaspoon salt. 1% cups sifted soft-wheat flour. Mix the flour, baking powder, and salt. Mix the juice from the canned corn or milk, or whatever liquid is used, the egg after it has been beaten slightly, and the canned corn. Stir this liquid mixture gradually into the dry ingredients. Add the melted fat. If the corn is very moist, even after the liquid has been drained from it, more flour may be needed. Dried corn which has been soaked and cooked until tender may also be used. Fry the corn fritters in deep fat or, if preferred, in a skillet in shallow fat. In either case drop the mixture by spoonfuls into the fat and fry rather slowly. The fritters need time to cook through to the center before the outside becomes too brown. Drain the fritters on absorbent paper and serve hot. GLAZED ONIONS 10 medium-sized onions, cup sugar. 2 tablespoons melted butter. Peel the onions and boil whole in salted boiling water until fairly tender, from 20 to 30 minutes. Mix the sugar and butter together and spread over the sides and bottom of the baking dish or pan. Drain the onions and place them in the pan and bake in a moderate oven until brown, increasing 67 the heat toward the last. Water cooks out of the onions, and the browning process is rather slow. When finished, the onions should have a rich brown glaze. Mix the cornstarch, the cold water, and the salt, place over the fire, and stir constantly until thickened. Place over steam until the cornstarch is thoroughly cooked — about 10 minutes. Add the sugar, lemon juice and rind, the butter, and the beaten egg yolks. Cook for 1 or 2 minutes over steam. Pour this mixture into a cooked pastry shell and cover the filling with the meringue made by thoroughly beating the egg whites and adding the sugar and a little salt. Bake at a low tem^perature (250° F.) for 20 minutes; then raise the temperature until the meringue is a light brown. LEMON MERINGUE PIE 1 cup cold water. ^/i cup sugar. 3 tablespoons cornstarch. 3 egg 3^olks. 4 tablespoons lemon juice. Grated rind of 3^ lemon, 1 tablespoon butter. 3 egg whites and 3 tablespoons sugar. 3^ teaspoon salt C.S. GOVERNMENT PRINTI.VO OFFICK A 67 the heat toward the last. Water cooks out of the onions, and the browning process is rather slow. When finished, the onions should have a rich brown glaze. Mix the cornstarch, the cold water, and the salt, place over the fire, and stir constantly until thickened. Place over steam until the cornstarch is thoroughly cooked — about 10 minutes. Add the sugar, lemon juice and rind, the butter, and the beaten egg yolks. Cook for 1 or 2 minutes over steam. Pour this mixture into a cooked pastry shell and cover the filling with the meringue made by thoroughly beating the egg whites and adding the sugar and a little salt. Bake at a low temperature (250° F.) for 20 minutes; then raise the temperature until the meringue is a Hght brown. LEMON MERINGUE PIE 1 cup cold water. ^ cup sugar. 3 tablespoons cornstarch. 3 egg yolks. 4 tablespoons lemon juice. Grated rind of lemon. 1 tablespoon butter. 3 egg whites and 3 tablespoons sugar. 3^ teaspoon salt

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