Potato Salad

Ingredients

• 3 cold boiled potatoes
• 3 hard-boiled eggs
• 3/2 cup English walnuts
• 12 olives

Method

1. 1

   Break up the walnuts, saving a dozen halves unbroken.

2. 2

   Cut the potatoes and eggs into bits of even size; stone the olives and cut them up, too; mix them together in a bowl, but do not stir them much, or you will break the potatoes; sprinkle well with French dressing, and put on the ice; when it is lunch or supper time, mix quickly, only once, with stiff mayonnaise, and put on lettuce.

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 22. The excerpt below is the record exactly as published.

Potato Salad 3 cold boiled potatoes. 3 hard-boiled eggs. 3/2 cup English walnuts. 12 olives

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