Potato Salad

Ingredients

• Three cups hot boiled potatoes
• one tablespoon chopped onion
• one tablespoon chopped parsley
• one-quarter cup finely cut celery
• two hard-boiled eggs
• a speck of salt
• and pepper
• Yolks of three eggs
• one tablespoon sugar
• three-quarters tablespoon salt
• one-half tablespoon mustard
• two tablespoons butter or olive oil
• two tablespoons strong vinegar
• one-quarter cup water

Method

1. 1

   Cut potatoes into one-half-inch cubes, add other ingredients, pour salad dressing over all and garnish with hard-cooked eggs.

2. 2

   Mix dry ingredients, add eggs and stir together; add vinegar, water, then butter or olive oil; boil, constantly stirring, until thick.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 56. The excerpt below is the record exactly as published.

POTATO SALAD. Hilda Krampe, Xo. 1973 Bonsallo avenue — Three cups hot boiled potatoes, one tablespoon chopped onion, one tablespoon chopped parsley, one-quarter cup finely cut celery or one tablernoon celery seed, two hard-boiled eggs, a speck of salt and pepper. Cut potatoes into one-half-inch cubes, add other ingredients, pour salad dressing over all and garnish with hard- cooked eggs. Salad dressing: Yolks of three eggs, one tablespoon sugar, three-quarters ta- blespoon salt, one-half tablespoon mustard, two tablespoons butter or olive oil, two ta- blespoons strong vinegar, one-quarter cup wa- ter

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