Potato Salad

Ingredients

• one pint of potatoes
• a pint bowl of firm, white cabbage
• three eggs
• one large pickled pepper
• two tablespoons of vinegar
• six tablespoons of good salad oil
• one level teaspoon of salt
• half a saltspoon of pepper

Method

1. 1

   Peel and boil potatoes, mash them, and let them fall lightly on a platter.

2. 2

   Wash and shave cabbage.

3. 3

   Boil eggs hard, chop them fine, and mix with chopped pickled pepper.

4. 4

   Combine vinegar, salad oil, salt, and pepper.

5. 5

   Mix all ingredients quickly and lightly, then serve immediately.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 108. The excerpt below is the record exactly as published.

POTATO SALAD. Peel and boil one pint of potatoes, mash them through a colander, letting them fall lightly on a platter ; while the potatoes are being boiled, wash and shave enough from a head of firm, white cabbage to fill a pint bowl ; boil three eggs hard, remove the shells, 1 20 SALADS. 12 c and chop the eggs fine ; chop one large pickled pepper fine, or use in its place a large pickled cucumber cnopped fine and seasoned highly with cayenne ; mix together two tablespoons of vinegar, six tablespoons of good salad oil, one level teaspoon of salt, and half a saltspoon of pepper

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