Potato Salad

Ingredients

• Three cups cold diced Irish potatoes
• 1/2 cup chopped sweet green pepper
• 1/2 cup chopped celery
• 1/2 cup chopped cucumber pickles
• 1/2 cup chopped onion
• Salt to taste
• cayenne to taste

Method

1. 1

   Mix potatoes with green pepper, celery, cucumber pickles, and onion.

2. 2

   Season with salt and cayenne.

3. 3

   Combine with three parts cooked French dressing and one part mayonnaise dressing.

4. 4

   Top with mayonnaise and serve with chilled sliced tomatoes on lettuce.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 26. The excerpt below is the record exactly as published.

POTATO SALAD Three cups cold diced Irish potatoes % cup chopped sweet green pep- V2 cup chopped celery peis V2 cap chopped cucumber pickles V2 chopped' onion Salt and cayenne to taste. Mixed with three parts cooked French dressing and 1 part mayonnaise dressing. Top with dab of mayonnaise and serve with chilled sliced tomatoes on crisp lettuce leaf. — Mrs. T. L. Caudle. ASPARAGUS SALAD Put fresh cooked or canned asparagus on ice until cold. Serve on lettuce with mayonnaise or French dressing. A pretty addition is to slip each serving through a ring of green peppi 1 and add a long strip of canned pimiento to top. — Mrs. Ted Coggeshall, Darlington, S. C. SHRIMP SALAD 2 cans shrimp 12 small chopped pickles 1 small bottle stuffed olives 2 green peppers, chopped 2 tablespoons white pickled onions. Tomatoes cut in quarters served on each plate. Cut shrimp into small pieces, add olives, pickles, onion and pepper. Mix with French dressing and chill. Serve in green pepper cups or on lettuce, capped with mayonnaise. Make lobster salad same way, only add one cup finely chopped celery. — Miss Elizabeth Home. 71 m$m <♦> mmmmmm. m^mmmm.ym.mmmmmmm^:-mmym:mmmim * i STO G N E R ' S Ladies' Work a Specialty. Phone 68-J WADESBORO 201 W. Wade | The Name that Stands for | I GOOD BARBERING. I T he up-to-date barber shop is no longer strictly a man's shop. It requires an experi- f | enced barber to produce good work. | | AT STOGNER'S 1 You will find experienced barbers and an | up-to-date shop — neat and cleanly. | I ALL HAIR-CUTS 25c. I I STOGNER'S 1 m I I 4 :v: 4 $ * I I «5 v I I ; ^ 8 <♦>." mm mm -mm. mm, mmmmmmmm mm mmmm mmmm mmmmmmi The Last Word in Refrigeration— GENERAL ELECTRIC REFRIGERATORS POINSETTIA SALAD Use pimiento for the petals, strips of green pepper for the stems, ami bits of cheese mixed with mayonnaise for center. Appropriate for Xmas. — Mrs. W. P. Broome. STUFFED CELERY SALAD Hearts of celery stuffed with creamed Roquefort cheese and nuts. Serve on crushed ice. — Mrs. J. M. Lytch. CHERRY SALAD 1 can white cherries 1 cup nut meats Seed cherries and stuff with nuts. Serve on crisp lettuce leaves with mayonnaise on top. — Grace Allen. FROZEN CHEESE SALAD 1 pt. cream j tablespoon onion juice 3 pkgs. cream cheese 2 tablespoons India relish 2 green peppers 1 cup nuts A few drops of Tabasco and Worcester sauce. Freeze. Blend cream and cheese and add other ingredients, — Mrs. Robert Randolph Simmons. COLD SLAW One egg well beaten with 21/2 tablespoons sugar and 1 teaspoon flour, two-thirds cup vinegar. Put on and cook until boiling, stirring constantly. When cold, stir in one-third medium stalk of celery cut fine, and V2 head shredded cabbage. — Miss Johnsie Dunlap. DELICIOUS SLAW 1 small white cabbage 3 medium red peppers 3 medium green peppers 1 large onion Mayonnaise Cut cabbage, peppers and onion in strips with sharp knife. Mix with mayonnaise which is well seasoned, and chill.— Mrs. W. J. Gulledge. FROZEN FRUIT SALAD 2 large oranges 1 small bottle red cherries V2 can white cherries lb almonds 2 bananas 1 pt. heavy cream Chop fruit and nuts. Let stand in French dressing 3 hours, drain of all juice, mix with whipped cream, pack in ice and salt and let stand 4 hours. Serve with mayonnaise.- — Mrs. John W. Griggs. 73 ELIZABETH GADDY, R. N. Private Duty Nursing will answer calls at anson sanatorium Phone 14- J In Readiness to Serve This is a friendly establishment with a personnel who always hold themselves in readiness to serve you. Skilled in the art of funeral directing, through intelligent study and experience, we can give you service that is both tactful and efficient. You may entrust us with all details of the funeral arrangements with the assurance that everything will be given our personal supervision. This relieves rel- atives and friends of trying responsibilities and insures maximum satisfaction. H. H. LEAVITT PHONE 88 Wadesboro, N. C. M. C. LISK Attorney at Law Wadesboro, N. C. Phone 120-J 'J The Last Word in Refrigeration— GENERAL ELECTRIC REFRIGERATORS OLD FASHIONED POTATO SALAD 10 large Irish potatoes 1 hard-boiled eggs 4 green sweet peppers 1 onion 4 red sweet peppers Mayonnaise Boil potatoes in jackets until tender enough to cube. Cut potatoes and eggs into small pieces. Shave or grate onion. Use enough mayonnaise to mix well. Serve on lettuce. — Mrs. W. J. Gulledge. ASHEVILLE SALAD 1 can tomato soup V2 cup cold water 3 pkgs. cream cheese 1 cup mayonnaise 2 tablespoons gelatine 1V2 cups chopped celery Green pepper

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