Potato Salad

Ingredients

• Slice six good-sized cold potatoes
• Chop two hard-boiled eggs
• season with salt
• pepper
• a dust of cayenne
• an even tablespoon of sugar
• one of dry mustard made smooth
• two-thirds of a cup of vinegar
• same of water
• small piece of butter

Method

1. 1

   Slice potatoes thinly and layer in a salad bowl, seasoning each layer with salt, pepper, cayenne, and chopped egg.

2. 2

   Moisten with dressing made from beaten eggs, vinegar, water, sugar, mustard, and butter, cooked until thickened.

As published

This recipe was extracted from Council cook book (1908), page 27. The excerpt below is the record exactly as published.

Potato Salad. Slice six good-sized cold potatoes (boiled ones) as thin as possible. Chop two hard-boiled eggs. Put a layer of potatoes into salad bowl, season with salt, pepper, a dust of cayenne, and a little chopped onion. Sprinkle with the chopped egg, and repeat till you have the desired quantity. Moisten with dressing made of two eggs well beaten, two-thirds of a cup of vinegar and same of water, an even tablespoon of sugar, one of dry mustard made smooth, small piece of butter

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