Potato Salad

Ingredients

• 3 cups bofled potatoes cut in dice
• I cup of white lettuce cut small
• 1 hard-boiled egg
• 1 egg
• 1 teaspoon mustard
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons good vinegar
• 1-3 cup olive oil
• 1 teaspoon scraped onion
• Paprika

Method

1. 1

   Mix sugar, salt, mustard together dry.

2. 2

   Break the egg over this and mix well.

3. 3

   Then add vinegar and paprika.

4. 4

   Cook until like a thin custard, but do not allow to curdle.

5. 5

   When cold, beat in olive oil and scraped onion.

6. 6

   Mix with the salad ingredients and slice the hard-boiled egg on top.

7. 7

   Serve on lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 49. The excerpt below is the record exactly as published.

Potato Salad. 3 cups bofled potatoes cut in dice. I cup of white lettuce cut small. 1 hard-boiled egg. Use Yi pint cup in measuring and potatoes should be chilled. For Dressing, 1 egg- 1 teaspoon mustard. 1 teaspoon sugar. 1 teaspoon salt. 2 tablespoons good vinegar. 1-3 cup olive oil. 1 teaspoon scraped onion. Paprika

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