Potato Salad

Ingredients

• four or five medium sized potatoes
• one large head of celery
• two hard-boiled eggs
• one-half onions
• two heaping tablespoons of mayonnaise
• salt, peppers, red and black
• enough vinegar to taste
• about two tablespoons of boiling water

Method

1. 1

   Cook potatoes with jackets, peel and slice.

2. 2

   Mix with celery, egg yolks, onion, salt, pepper, and vinegar.

3. 3

   Add boiling water and mayonnaise before serving.

4. 4

   Garnish with lettuce and egg whites.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 50. The excerpt below is the record exactly as published.

POTATO SALAD. Bertna Roth, P.O. Box 141, Ventura, Cal.— Cook potatoes with jackets on; when boiled, peel and cut in thin slices. Take one large head of celery, cut in very fine pieces; the yolks of two hard- boiled eggs, cut fine; one-half onions, grated; salt, peppers, red and black, and enough vine- gar to taste. Just before serving add about two tablespoons of boiling water which moistens the salad. Mix well, then add about two heaping tablespoons of mayonnaise. If de- sired a little chopped parsley can be used. Put on platter, garnish with crisp lettuce leaves and pour mayonnaise over the wnole amount. Take the two chopped boiled whites, with a little parsley chopped fine, and sprinkle lightly over all. Not expensive. COOKING AND OTHER RECIPES. 31 NO. 54. POTATO OR CABBAGE SALAD. Mrs. T. S. Home, 434 Towne avenue.— Chop fine one small onion and four or five medium sized potatoes and pour over them the follow- ing dressing: One egg, beaten lightly; table- spoon of melted butter, two teaspoons sugar, teaspoon salt and one of mustard; three- fourths cup fresh sweet milk. Heat over boiling water; add gradually one-fourth cup vinegar, stirring constantly until it thickens. Garnish dish with lettuce leaves. For carrabe salad, chop cabbage fine and pour over it the dressing. NO. 55. SALMON SALAD, (with cream dressing.) Mrs. J. C. Stege. R. P. D. No. 2. Compton, Cal.— Take two cans of salmon, drain the liquid on*, arrange on a platter a row of lettuce and of tomatoes, and then salmon; pour the dressing over it. Cream dressing: one cupful sweet cream, one spoon- ful of flour, two whites of eg"* three spoon- fuls of vinegar, two spoonfuls of butter, two spoonfuls of sugar, one level spoonful salt, one spoonful of pepper, one spoonful of made mustard. Heat the cream almost boiling, stir in the flour previously wet with cold milk, boil eight minutes stirring all the time; add sugar and take from the fire. When naif cold, beat in the whipped whites or eggs; set aside to cool. When quite cold, whip in the butter and pepper, mustard and salt, ana if the salad is ready, add the vinegar and pour over it. NO. ' 56. SARDINE SALAD. Miss B. E. Low, 1417 Hoover street.— Small can <ir sar- dines, chopped fine; two crackers, rolled fine; seven hard-boiled eggs, chopped fine; mix to- gether with a little salt, pepper and mayon- naise dressing. Serve on lettuce leaves. NO. 57. SHRIMP SALAD. Mrs. Helen Wilde, Ventura, Cal.— Cut two hard-boiled eggs

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