Potato Salad

Ingredients

• Take 6 hard-boiled eggs
• 4 large Irish potatoes boiled in their jackets
• 2 bunches of celery
• 1 medium size onion
• 1 even tablespoon of flour
• 2-3 of a cup of milk
• 2 eggs
• 1-3 cup of vinegar
• 1 tablespoon of sugar
• 2 teaspoons dry mustard
• butter size of 2 walnuts
• 1 teaspoon of salt

Method

1. 1

   Chop celery and onion finely, cut the hard-boiled eggs in dice, peel potatoes, cut in dice also.

2. 2

   Boil the dressing until tolerably thick, stir in the onion and celery while hot, then the potatoes and the hard-boiled eggs.

3. 3

   Serve on crisp lettuce leaves.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 110. The excerpt below is the record exactly as published.

Potato Salad. Take 6 hard-boiled eggs, 4 large Irish potatoes boiled in their jackets, 2 bunches of celery, 1 medium size onion. Chop celery and onion finely, cut the hard-boiled eggs in dice, peel potatoes, cut in dice also, then add this dressing, mixing lightly; 1 even tablespoon of flour, 2-3 of a cup of milk, 2 eggs, 1-3 cup of vinegar, 1 table- spoon of sugar, 2 teaspoons dry mustard, butter size of 2 walnuts, 1 teaspoon of salt. Boil this until tolerably thick, stir in the onion and celery while hot, then the potatoes and the hard-boiled eggs. This salad must be made quickly and put together while potatoes and eggs are hot. Serve on crisp lettuce leaves. Potato Salad. Boil 6 potatoes. When cold cut into dice. Have same amount of celery cut in small pieces, chop 1 onion and add 1 tablespoon of capers, salt and cayenne pepper to taste. Mix well with a mayon- naise dressing. Sweetbread Salad. Two sets of sweetbreads, 1 can of mushrooms, 3 bunches of cel- ery. Boil the sweetbreads and mushrooms until done. Cut in blocks, also the celery. Mix well and pour over a mayonnaise dressing. Salad. Peel 6 potatoes of uniform size, cut hole in top and remove seed and pulp; sprinkle inside with salt and invert to drain for 1 hour. Put the pulp on a sieve to drain, also 1-3 cup cooked cold peas, 1-3 cup cucumbers cut in dice, ^ cup finely chopped pickles, 1-3 cup tomato pulp, ^ cup cold chicken, diced. Mix with mayon- naise dressing. Peel the tomatoes and place each on a crisp lettuce leaf, pour a little dressing on top of tomatoes. Chill on ice. Potato Salad. The yolks of 3 eggs well beaten, 1 teaspoon of dry mustard, 1 teaspoon salt, 1 teaspoon celery salt, 1 teaspoon of sugar, 1 tea- spoon of flour, 1 teaspoon pepper, a dash of cayenne pepper, 2 small onions chopped fine, 1 teacup of rich cream, 1 teacup of vinegar. Mix well and cook in a double boiler until it thickens, then put in refrigerator. Have 5 white potatoes boiled and diced, slice 4 hard- boiled eggs, cut finely 2 stalks of celery. Mix thoroughly and add the dressing. KENTUCKY RECEIPT BOOK. 187 Pepper Salad. Take as many green peppers as required, remove the seed,* and slice across the grain, into thin even rings; put in ice water, for 2 hours. Place in center of a flat dish, border with crisp lettuce leaves, and pour over them a mayonnaise dressing. Mix the pep- pers with shredded lettuce, and garnish with Nasturtium blossoms. Serve with French dressing. Or peppers can be added to thinly sliced cucumbers and served with French dressing. Russian Salad. Russian salad must have for a foundation some cold chopped meat. One kind of meat may be used, or several kinds chopped together. Serve the meat on crisp lettuce leaves, and pour over a French dressing. Sweetbread and Tomato Salad. Select 6 large fresh tomatoes and remove the skin. Scoop out the pulp carefully and set to drain. Parboil 1 set of sweetbreads, and when cold cut into small pieces. Have a mayonnaise dressing and add the sweetbreads. Chill the tomatoes, then fill with the dressing, and serve on lettuce leaves. Bean Salad. String 1 quart of beans and break in pieces. Put in sauce- pan with cold water and cook until done. Set in refrigerator. Pour over a French dressing half an hour before serving. Endive Salad. Pick over the leaves carefully, wash and soak in cold water 1 hour. Serve very cold, with a French dressing. Vegetable Salad. Breast of 1 large chicken, 1 can champignons, 1 can Harricut or French beans, 1 can artichokes, 3 stalks of celery. Boil chicken and cut in blocks and dice the celery. Cook champignons 30 minutes in their liquor, and cut in half. Mix meat and vegetables, add pep- per and salt. Serve with mayonnaise dressing and beaten biscuit. Tomato and Cucumber Salad. Peel as many tomatoes of uniform size as there are to be covers. Remove pulp, and place on ice. Pare cucumbers, removing a thick peel, and chop coarsely, sprinkle over a little salt, and set to drain. When ready to serve, combine the cucumbers and tomato pulp, pour over a French dressing, and fill the tomatoes lightly. Place on crisp lettuce, and add more of French dressing. Dandelion Salad. In the spring select tender dandelion, pick over and wash care- 188 KENTUCKY RECEIPT BOOK. fully, and place in ice water 4^ hours to crisp. Break in medium size pieces, and serve with bacon dressing. Orange Salad. Take 4 acid oranges, slice very thin, cutting down the side, in- stead of across, and sprinkle lightly with powdered sugar. Mix 1 tablespoon of chartreuse, 1 tablespoon sherry wine, and 1 tablespoon lemon juice. Set on ice to chill, and pour over salad 1 hour before serving. This salad should precede a game course at dinner. A Vegetable Salad. Cook 6 medium-size Irish potatoes, 2 beets, and 2 carrots. Dice potatoes, and beets, slice 2 small peeled cucumbers, % of a small onion. Combine vegetables and put crisp lettuce in salad dish, put in the vegetables. Put a few capers on top, and pour over this dressing. Put % cup of vinegar to heat inj)orcelain kettle, stir in a bowl 2 eggs, 1 tablespoon mixed mustard, 1 tablespoon of flour, 2 tablespoons butter, cayenne pepper and salt. Stir these ingredients into vinegar, cook 2 minutes. When cool, stir in % pint of rich cream. Hungarian Salad. Take small Irish potatoes, boil and peel while warm, and slice very thin. For each pint of potatoes, mince 1 small onion, 1 pickled beet, 1 fresh cucumber, a Dutch herring, 4/ sardines, and 1 table- spoon of cold chopped ham. Mix together and pour over 1 teacup of cider vinegar. Garnish with walnut pickles. Artichoke Bottoms. Take 1 can of Dunbar's artichokes, drain from the liquor; sea- son with olive oil, vinegar, pepper and salt. Set on ice, when ready to serve place a small shape of truffle pate de f oi gras on each one ; or it is nice sprinkled with grated cheese. Serve either with mayon- naise dressing, or without, as preferred. Breakfast Salad. Scald 2 fresh tomatoes, peel and put on ice, drain and slice them. Peel and slice thin 1 cucumber, put in water, with a little salt, drain. Put crisp lettuce leaves in salad dish, add the tomatoes and cucum- ber, with a few blades of chives, 1 teaspoon of minced parsley, and a few green tarragon leaves. Pour over a French dressing and serve. Potato Salad. Yolks of 3 eggs well beaten, 5 tablespoons of vinegar, 1 table- spoon of sug

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