Potato Salad

Ingredients

• 4 medium size potatoes
• 1 small size onion
• 2 sprigs parsley
• 1 small size bunch celery
• 1 medium size pickle
• 2 tablespoons of relish
• Salt to taste
• red pepper to taste

Method

1. 1

   Boil potatoes in jackets until well cooked, but not soft.

2. 2

   Allow to cool, pare and dice.

3. 3

   Add onion, celery, parsley, and pickle chopped fine, salt and pepper, and enough mayonnaise to mix well.

4. 4

   Serve on lettuce leaf.

Nutrition per serving

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 9. The excerpt below is the record exactly as published.

salt to taste. Drop from teaspoon into deep fat, which is very hot. If it does not rise into crisp puffs, add a little flour.— Mrs. Henry Tull, Jr. MEMORANDA THE HOUSEWIFHE’S AID 31 SALADS ASPARAGUS SALAD Use either the canned or fresh asparagus which has been cooked until tender. Arrange in lettuce leaves in plates or salad bowl. Slice cold hard-boiled eggs and put on this, sprinkle with a little grated cheese and put mayonnaise dressing on top. MEAT SALAD (CHICKEN OR VEAL) Remove bones and gristle, fat and skin, from cold, cooked meat. Cut meat in %-inch cubes and mix it with an equal amount of celery which has been scraped, chilled and cut in small pieces. Moisten with French dressing. Add mayonnaise dressing or boiled dressing to taste. Arrange on lettuce leaves; garnish with curled celery. Flake fish, such as salmon, tuna, etc., may be mixed and used in the same way. Boiled Dressing.—Beat well the yolks of three eggs. Stir in one teaspoonful of sugar and one of salt, a pinch of cayenne pep- per, and two heaping teaspoonfuls of mustard mixed with one- third cup of vinegar. Melt three tablespoonfuls of butter and cream it into one tablespoonful of flour. Let one teacup of milk come to a boil, pour all together and cook until thick, stirring con- stantly. If more acid is needed add lemon juice after removing from fire.—Mrs. Hunter Fleming. POTATO SALAD 4 medium size potatoes 1 small size onion 2 sprigs parsley 1 small size bunch celery 1 medium size pickle or 2 tablespoons of relish Salt and red pepper to taste

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