Potato Salad

Ingredients

• four large potatoes
• two chopped onions
• the whites of three hard-boiled eggs chopped up
• a couple stalks celery cut very fine
• one-half cup of very rich chicken or turkey broth
• Beat together two eggs
• a spoonful salt
• one-half spoon black pepper
• two spoons prepared mustard
• four tablespoons vinegar
• two heaping tablespoons butter

Method

1. 1

   Pare and boil potatoes in salted water; cut in dice and add onions, chopped eggs, and celery.

2. 2

   Pour broth over and let stand.

3. 3

   For dressing, beat eggs, salt, pepper, mustard, and vinegar, cook until thick, then add butter mixed with mashed yolks of hard-boiled eggs.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

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. Mrs. F. G. Mar- tin, Station A, Pasadena, Cal.— Pare and boil in salted water four large potatoes; cut them in dice and add two chopped onions, the whites of three hard-boiled eggs chopped up and a couple stalks celery cut very fine. Pour over fhis one-half cup of very rich chicken or turkey broth and let stand an hour or so, then add the following dressing: Beat together two eggs, a spoonful salt, one-half spoon black pepper, two spoons prepared mustard, four tablespoons vinegar, and set on the stove, stirring constantly; when very thick add two heaping tablespoons butter

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