Potato Salad

Ingredients

• three or four left-over Irish potatoes
• one-half cup of chopped Protose
• one stalk of celery
• enough onion to give it a delicate flavor
• enough salt to give it a delicate flavor
• the juice of one lemon
• yolks of two eggs
• three tablespoonfuls of lemon juice
• two tablespoonfuls of water
• one-fourth tablespoonful of salt
• two tablespoonfuls of Nuttol or Olive Oil

Method

1. 1

   Chop or cut potatoes into dice.

2. 2

   Add chopped Protose, minced celery, onion, and salt.

3. 3

   Squeeze lemon juice over it and let it stand.

4. 4

   Prepare dressing by mixing egg yolks, lemon juice, water, salt, and oil in a double boiler until thickened.

5. 5

   Cool and mix with potato.

6. 6

   Let it stand for at least one hour, serve on lettuce leaves, garnished with sliced egg yolks or cooked beets.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 58. The excerpt below is the record exactly as published.

Potato Salad. — Chop or cut into dice three or four left-over Irish potatoes. Add to them one-half cup of chopped Protose, one stalk of celery, minced fine, and enough onion and salt to give it a del- icate flavor. Chopped egg yolks may be used if desired. Over this squeeze the juice of one lemon, and allow it to stand in a cool place, while pre- paring the following dressing: Mix together the yolks of two eggs, three tablespoonfuls of lemon 166 Salads 1 6 7 juice, two tablespoonfuls of water, one-fourth table- spoonful of salt, two tablespoonfuls of Nuttol or Olive Oil

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