Potato Salad

Ingredients

• five medium size potatoes
• six sticks of celery
• two pimentoes
• one-half cup mayonnaise
• Line salad bowl with lettuce.

Method

1. 1

   Boil and cool the potatoes, then dice them.

2. 2

   Add diced celery and pimentoes.

3. 3

   If desired, chop onions and salt slightly.

4. 4

   Mix with mayonnaise.

5. 5

   Line a salad bowl with lettuce, place the salad on it, and garnish with pimento strips and grated yolk of boiled egg.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 18. The excerpt below is the record exactly as published.

Potato Salad Slice and cut in pieces one quart of cold boiled potatoes, one small onion and three hard-boiled eggs. Season to taste, mix together. Use for dressing one-half pint of vinegar, sweeten to taste, one teaspoon of mustard, a lump of butter the size of an egg, one tablespoon of cream. Let this come to a boiling point and pour over the ingredients. After stirring well, garnish with slices of hard-boiled eggs. Mrs. M. D. Strrotuemr. Potato Salad Mash or cut in cubes, cold boiled potatoes, one mellow apple, one onion, one or two stalks of celery, one green or ripe sweet pepper, hard-boiled eggs. Mix with dressing made from half cup sweet milk, one egg beaten into it, boil until it thickens; then add a tablespoonful of butter, one of sugar, some salt, pep- per and mustard to taste. Slice hard-boiled eggs and place on top, garnish with tips of celery or parsley. ’ Mrs. U. B. ALzxanvEr. Potato Salad Boil five medium size potatoes, cool and dice. To these add six sticks of celery and two pimentoes diced. If onions are liked chop one fine, salt slightly. Mix these with one-half cup mayon- naise. Line salad bowl with lettuce.

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