Potato Salad

Ingredients

• ten medium-sized cold potatoes
• one small onion
• half dozen hard-boiled eggs
• one teaspoon each of ground mustard
• one teaspoon of sugar
• one tablespoon of melted butter
• about four tablespoonfuls of Durkee's salad dressing
• half a cup of vinegar

Method

1. 1

   Chop potatoes and onion finely.

2. 2

   Mash egg yolks and mix with mustard, sugar, butter, salt, and pepper.

3. 3

   Combine with potatoes and celery, then garnish with sliced boiled eggs.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 22. The excerpt below is the record exactly as published.

POTATO SALAD. BY MBS. S. A. CRAIQ. (Wife of Representative from. Pennsylvania.) £AKE ten medium-sized cold potatoes and one small onion, chopped fine — the onion very- fine ; half dozen hard-boiled eggs, the white chopped fine ; mash the yolks and add to them one teaspoon each of ground mustard and sugar, one tablespoon of melted butter, some salt and pepper. Eub all together well and put into the potatoes, with about four tablespoonfuls of Durkee's salad dressing and half a cup of vinegar. Then chop up stalks of celery to about the same quantity of the chopped potatoes and mix in. Slice a few more boiled eggs and lay on top, and garnish the edge of the dish with the celery-tops. G^L, HO STATESMEN'S DISHES; COLD SLAW. BY MBS. JASON B. BROWN. (Wife of Representative from Indiana.) l^HOP the cabbage fine with chopping-knife ; season with pepper, salt, mustard, sugar1, (and celery seed if liked) ; boil some vinegar with a small lump of butter ; beat the yolk of an egg and stir in quickly ; then pour over the cabbage. ■ d flA UaAsriW \Jj, KjifUrviryy LND HOW TO COOK THEM. Ill CRAB SALAD. BY MRS. J. E. m'kEE. (Daughter of the President.) ?OIL one dozen crabs thirty minutes, adding a little salt to the water. When cold pick out the meat. Make a mayonnaise dressing as follows: Beat the yolks of two eggs, add pepper, salt and mustard and mix well together. Then slowly add half a pint of olive oil, or enough to thicken the dressing. If too thick, add a few drops of lemon juice or vinegar. Great care should be exercised in pouring the oil, as it will curdle if poured too fast. Now mix the crab meat and the mayonnaise together. Garnish a dish with crisp lettuce leaves or water- cresses, place the crabs in the center, and serve. U2 STATESMEN'S DISHES; CHICKEN SAUCE. (Serves equally well for Pheasants, Quail, etc.) BY MES. J. W. NOBLE. (Wife of the Secretary of the Interior.) REAPING tablespoouful butter, tablespoonful sifted flour; rub well together ; one-half pint broth, two teaspoonfuls mushroom, two tea- spoonfuls catsup, two tablespoonfuls cream, two teaspoonfuls lemon juice ; put in to boil, stirring well ; then add yolks of two eggs, beaten light, con- stantly stirring and never allowing to boil or it will curdle. When thickened by the eggs, serve, or place in hot water until wanted. ^ix<u<M &. x^ AND HOW TO COOK THEM. 113 RELISH FOR COLD MEATS. BY MRS. M. 8. QUAY. (Wife of Senator from Pennsylvania.) ^OUE large onions sliced and covered with vinegar. Let stand for two days. Mustard enough to thicken. One teaspoonful of suga

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