Potato Salad

Ingredients

• 4 large potatoes
• 1 teaspoonful salt
• 1 teaspoonful celery seed
• 1 tablespoonful sugar
• 1 tablespoon vinegar
• 1 small onion chopped very fine

Method

1. 1

   Pare and boil potatoes until soft.

2. 2

   Mash very smooth, add butter, salt, celery seed, sugar, vinegar, and onion.

3. 3

   Mix thoroughly and place in dish ready to serve.

Nutrition per serving

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 12. The excerpt below is the record exactly as published.

Potato Salad One quart cold boiled potatoes cut in dice. Coat small moulds with gelatine decorate with sliced pimolas. Put the potatoes with a very little onion, celery and cucumber into the mould. Season the rest of the gelatine which is the re- mainder of the half box used, with parsley and onion and 38 FEDERATION COOK BOOK pour over the ingredients in the mold, chill and turn out on a lettuce leaf. Serve with mayonnaise in which a cup of shrimps has been chopped. — MRS. ETTA V. Moxley, Santa Monica Cateress. Spanish Salad Cut in half several hard-boiled eggs, and place them at intervals on the lettuce on your salad bowl or plate. In be- tween, place stuffed olives and a few tomatoes cut in two. Cover each egg with mayonnaise. Place this dish in front of the hostess, who will serve to each guest, one of each of the ingredients of the salad. — MRS. W. Y. RANSOM, Pasa- dena. Potato Salad For a small family. — Pare 4 large potatoes. Place in hot water and boil until soft. Remove from water and mash very smooth. Add a little butter. 1 teaspoonful salt 1 teaspoonful celery seed 1 tablespoonful sugar 1 tablespoon vinegar 1 small onion chopped very fine

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