Potato Salad

Ingredients

• 1 tablespoonful chopped onion
• the uncooked yolk of 1 egg
• 2 salt-spoonfuls of salt
• 1 of mustard
• a gill of oil
• y2 a tablespoonful of lemon juice
• a little cayenne
• enough not-too-strong vinegar to moisten

Method

1. 1

   Cut cold, boiled potatoes into dice shape and mix with chopped onion and vinegar.

2. 2

   Let stand one hour, then mix with mayonnaise dressing, to which has been added the uncooked yolk of 1 egg, beaten in a cold bowl.

3. 3

   Add salt, mustard, and a little sugar if liked.

4. 4

   Mix in salad oil, a drop at a time, alternating with a few drops of lemon.

5. 5

   When the egg has absorbed a gill of oil, finish the sauce with cayenne and lemon juice.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 162. The excerpt below is the record exactly as published.

POTATO SALAD. Cut cold, boiled potatoes into dice shape and mix with 1 tablespoonful chopped onion and enough not-too-strong vine- gar to moisten; let stand one hour, then mix with mayonnaise dressing, to which has bee'n added the uncooked yolk of 1 egg, beaten with fork in cold bowl. Then add 2 salt- spoonfuls of salt and 1 of mustard, and a little sugar, if liked. Then mix in good salad oil, a drop at a time; alternate occasionally with a few drops of lemon. When the egg has absorbed a gill of oil, finish the sauce by add- ing a little cayenne and y2 a tablespoonful of lemon juice

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