Potato Salad

Ingredients

• eight cold boiled potatoes
• Yolk of one hard-boiled egg
• one teaspoonful of mixed mustard
• four tablespoonfuls of melted butter
• four tablespoonfuls of vinegar
• salt to taste
• pepper to taste
• Finely chopped onion may be added

Method

1. 1

   Slice potatoes thin and cover with dressing made from egg yolk, mustard, melted butter, vinegar, salt, and pepper.

2. 2

   Optionally add onion.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 69. The excerpt below is the record exactly as published.

salt to taste ; then put over a slow fire, bringing the liquid to a simmer, not a boil. Take out the oysters and put into a stone pot. To the liquid in the saucepan add a pint of good vinegar, a few heads of mace, three dozen each of whole cloves and pepper, and let come to a boil. When the oysters are cold pour the liquid over them. Tomato Catsup. — Boil for half an hour three gallons of good ripe tomatoes. Strain through a sieve. Then put on and boil down to two gallons. While boiling add two ounces each of whole cloves, allspice I and cinnamon, and a quarter pound of black j pepper. When done take off, cool, add one- quarter pound mustard and half a pound of | sugar. Stir well, and put in a quart of best cider vinegar for each gallon. Bottle and seal up for winter use. Apple Salad. — Take one-third more ap- ples than celery (chopped), put in as many English walnuts or hickorynuts as you like. Dressing; Yolks of three eggs, beaten, one teaspoonful mustard, two teaspoon fuls of salt, one-fourth saltspoonful of cayenne, two tablespoonfuls sugar, one tablespoonful butter, one cup cream, one- half cup of hot vinegar. Whites of three eggs, beaten stiff; cook in a double boiler until it thickens like soft custard. Cabbage Salad. — Two quarts of chopped cabbage, two level tablespoonfuls white sugar, one of black pepper, one of mustard. Rub yolks of three hard-boiled eggs until smooth. Add two tablespoonfuls butter, slightly warmed. Mix with cabbage and add one teacup good vinegar. Serve with whites of eggs, cut in rings and placed on salad. Salt to taste. Cold Slaw with Cream Dressing. — Slice cabbage fine, season with salt. Make a dressing of one-half cup whipped cream, two tablespoonfuls sugar, four of vinegar and pour over cabbage. Cold Slaw. — Chop cabbage fine, then put in a crock, add sugar, sale and pepper to taste ; mash all together with a potato masher until juicy ; add either sweet or sour cream to make real moist, and vinegar to suit taste. Cooked Slaw. — One small head of cab- bage cut fine ; put one tablespoonful butter in a skillet ; when melted, stir in the cab- bage. Mix the yolk of one ^%^, one-third cup vinegar, a little mustard, sugar and salt, pour on the cabbage and heat, then serve. Lettuce with Cream Dressing. — Care- fully look over and wash lettuce, and tear in pieces. To two tablespoonfuls fresh meat fryings add one tal^lespoonful flour, while hot add one cup sour cream, salt and pepper, stir rapidly until it thickens, then pour over lettuce and stir very little, dish up and lay slices of hard-boiled eggs over the top. Sugar or vinegar may be added at the table. 423 THE MODEL COOK BOOK Nut Salad. — Mix one cup chopped English wahiut meats, with two cups celery or shredded lettuce leaves ; arrange on let- tuce, and serve with Mayonnaise dressing. Potato Salad. — Slice thin, eight cold boiled potatoes, and cover with a dressing made as follows : Yolk of one hard-boiled 'iZ'g, mashed fine, one teaspoonful of mixed mustard, four tablespoonfuls of melted but- ter, four tablespoonfuls of vinegar, salt and pepper. Finely chopped onion may be added

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