Potato Salad

Ingredients

• six potatoes
• six hard-boiled eggs
• one onion
• One-half cup sweet cream
• one-fourth cup granulated sugar
• one-fourth cup vinegar
• two eggs
• one-half teaspoon of salt
• one teaspoon of mustard
• butter the size of a walnut

Method

1. 1

   Boil the potatoes and let them cool, then chop fine with the hard-boiled eggs and onion.

2. 2

   Cook the dressing in a double boiler until it thickens and let it cool, then mix thoroughly with the potatoes.

3. 3

   Let stand one hour before using.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 18. The excerpt below is the record exactly as published.

POTATO SALAD Boil six potatoes and let them cool, then chop fine with six hard-boiled eggs and one onion. Dressing: One-half cup sweet cream, one-fourth cup granulated sugar, one-fourth cup vinegar, two eggs, one-half teaspoon of salt, one teaspoon of mustard, butter the size of a walnut

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