vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Salad
From How we cook in Tennessee .., 1906
Serves 4
If using cabbage, add one teaspoon mashed celery seed.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 49. The excerpt below is the record exactly as published.
Potato Salad. — Four hard boiled eggs, four large sized pota- toes, one large teacup of chopped celery or cabbage, one tea- cup vinegar, one teaspoon mustard, 1 teaspoon sugar, salt to taste. Boil vinegar, mustard and sugar together. Beat up one egg and put in vinegar while boiling on stove, also stir into vinegar one dessert spoon of butter
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